Tandoori Chicken Marinade
This tandoori chicken marinade is yoghurt-based, packed with aromatic spices, and gives chicken its classic tender texture and vibrant colour. It’s simple to prepare, versatile enough for both oven and barbecue cooking, and makes a brilliant centrepiece for any meal. Juicy, smoky, and full of flavour—perfect for sharing with friends and family.
This tandoori chicken marinade is yoghurt-based, packed with aromatic spices, and gives chicken its classic tender texture and vibrant colour. It’s simple to prepare, versatile enough for both oven and barbecue cooking, and makes a brilliant centrepiece for any meal. Juicy, smoky, and full of flavour—perfect for sharing with friends and family.
Servings 4 Portions
Ingredients
- 4 large chicken legs 8 chicken drumsticks
- 250 g plain yoghurt
- 3 cloves garlic finely minced
- 1 tbsp fresh ginger grated
- 2 tbsp lemon juice
- 1 tbsp vegetable oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 ½ tsp paprika
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp chilli powder adjust to taste
- ½ tsp salt
Instructions
- Score the chicken legs or drumsticks with a sharp knife. This helps the marinade penetrate deeper and ensures the chicken cooks evenly.4 large chicken legs
- In a large bowl, whisk together the yoghurt, garlic, ginger, lemon juice, oil and all the spices until smooth.250 g plain yoghurt, 3 cloves garlic, 1 tbsp fresh ginger, 2 tbsp lemon juice, 1 tbsp vegetable oil, 2 tsp ground cumin, 2 tsp ground coriander, 1 ½ tsp paprika, 1 tsp garam masala, 1 tsp turmeric, 1 tsp chilli powder, ½ tsp salt
- Add the chicken pieces to the tandoori chicken marinade, turning them well so they’re completely coated.
- Cover and refrigerate for at least 4 hours, ideally overnight, to let the flavours fully develop.
- Oven method:
- Preheat the oven to 200°C (180°C fan). Arrange the chicken on a baking tray lined with foil and bake for 35–40 minutes, turning once, until the chicken is cooked through and slightly charred at the edges.
- Grill/Barbecue method:
- Cook the chicken on a hot grill, turning occasionally, until the meat is cooked through and has a lovely smoky char.
- Garnish with fresh coriander and lemon wedges.
- Serve hot with naan bread, basmati rice, or a cooling cucumber raita.
Notes
Optional ideas for Tandoori Chicken Marinade recipe:
a few drops of natural red food colouring for a more vibrant colour
Nutrition
Calories: 334kcal | Carbohydrates: 7g | Protein: 24g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 440mg | Potassium: 452mg | Fiber: 1g | Sugar: 3g | Vitamin A: 711IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 2mg
