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Tandoori Chicken


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Rate this recipe 3.3/5 (129 Votes)


  • 1.75kg chicken drumsticks
  • skinned
  • pinch salt
  • 2 lemons
  • juice only
  • 500g plain yoghurt
  • 3-4 tbsp tandoori spice mix


servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget


Step 1

Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated.

Step 2

Mix the yoghurt and tandoori spice in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge for at least 2 hours - or overnight if possible.

Step 3

Preheat the grill to high.

Step 4

Lift the drumsticks from the marinade and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and cooked through.


You can make a simple dip to serve with the chicken by blending together 3-4 tablespoons of plain yoghurt with 5 springs of fresh mint, 1 green chilli and a pinch each of salt and sugar.

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