Tandoori chicken


  • 4-6 chicken breasts on the bone (with skin)
  • 3 cloves garlic, finely grated
  • 2 cm piece ginger, finely grated
  • 2 tsp garam masala
  • 2 tbsp lemon juice
  • 1 tsp paprika
  • Salt
  • 2 pinches saffron threads * soaked in 2tbsp warm water for 10 minutes
  • 4 tbsp natural yoghurt
  • Red food colouring


Step 1
In a large bowl, mix the ginger & garlic, lemon juice, garam masala, paprika and yoghurt.
Then add the saffron & red food colouring and mix well.

Step 2
Using a sharp knife, make 3 slashes across each of the chicken breasts, place in the bowl and rub the marinade over them and into cervices .

Step 3
Cover and refrigerate (if possible) for 30 minutes. Roast at 230 degrees for 15-20 minutes, turning once halfway.

Step 4
Make your rice and accompaniments then griddle on a hot griddle pan (2 minutes on each side) pouring some of the juices over as they brown.

Step 5
To serve, plate up with the rice and some freshly made poppadums.


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