This delicious Indian dish wouldn't be the same without garlic adding heat to the spicy yogurt marinade.


  • 8 chicken thighs, drumsticks or 4 breasts, skinned
  • pinch of salt
  • juice of 1 lemon
  • a thumb-sized piece of ginger, peeled and grated
  • 6 garlic cloves, crushed
  • 2 green chilies, finely chopped
  • 10 ml (2 teaspoons) garam masala
  • 10 ml (2 teaspoons) sumac
  • 50 ml (1/4 cup) plain Greek yogurt
  • 30 ml (2 tablespoons) butter
  • To serve:
  • juice of 1 lemon
  • 1 red onion, finely sliced
  • salt and freshly ground black pepper
  • 2 handfuls of fresh mint leaves
  • 50 ml (1/4 cup) plain Greek yogurt
  • flatbread


1. Cut a few incisions into the chicken pieces using a small, sharp knife. Place the chicken into a bowl then sprinkle over the salt, lemon juice and all the spices, massaging into the chicken until well coated.
2. Add 50 ml (1/4 cup) of yogurt and mix with the chicken and spices. Cover and refrigerate overnight or for a minimum of 4 hours.
3. Preheat the oven to its highest setting.
4. Remove the chicken pieces from the yogurt and lay them in a roasting pan or on a baking tray, making sure they have plenty of room. Roast in the center of the oven for 20 minutes. Halfway through cooking, add a knob of butter on top of the chicken to give it a nice browned finish.
5. Remove the chicken from the oven and leave to rest for 5 minutes.
6. To serve, squeeze the lemon juice over the onion slices and season. Pile the dressed onion and mint leaves onto a plate with the tandoori chicken and accompany with yogurt and flatbread on the side.

Serves 4

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Submitted 10/16/12.
Source: Garlic - The Mighty Bulb
Submitted By: b smith

Tandoori Chicken