Simply Cook

BBQ Tandoori Chicken

  • minutes
  • 2
  •  Gluten-Free
  •  500 cal
4 stars based on 6 reviews
Originally from Punjab in India, Tandoori chicken gets its name from the hot clay oven in which it's traditionally cooked - a “tandoor”. Now a popular dish across the world, it's served as a starter or a main and can often form the base of curries and has inspired many other derivatives, like chicken tikka. Since being served to the first prime minister of India, it has become a standard offering at official banquets.

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  1. 1 Heat the oven to 200C/180C fan/gas 6. Toss the potato wedges with the Sweet Potato Seasoning and a little oil on a large baking sheet and then cook for 25 mins, checking and flipping them halfway.
  2. 2 Mix the Tandoori Paste with the Smoked Chilli Blend and the yoghurt in a large mixing bowl. Add the chicken fillets and the juice of 1/2 a lemon and and mix well to coat the chicken in the marinade.
  3. 3 To grill the chicken, bring the grill up to high heat and then grill the chicken for 7-10 mins on each side. Or, place the chicken on another baking tray and cook in the oven for 20 mins, or until cooked through. Meanwhile for the salad, add some sliced onions and tomatoes in with your leaves if you like and dress the salad with a little olive oil and seasoning.
  4. 4 Serve the chicken with potato wedges and some salad. Put a dollop of yoghurt on the plate for dipping, if you have some leftover.
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