Tandoori Chicken Tikka

3 hours

Preparation Time

10 minutes

Cooking Time




6 chicken thigh fillets, skinless
For the marinade
250g natural yoghurt
2 medium lemons, juice and finely zested
2 tbsp garam masala
2 tsp kashmiri chili
2 tsp turmeric, ground
2 tsp sweet paprika, ground
2 tsp finely grated fresh ginger
2 tsp salt, or to taste
Serve with
Raita (see our version here)
Yoghurt flatbread (see our version here)


Thoroughly mix all marinade ingredients in an airtight container, preferably glass to prevent staining of other materials.
Add chicken and immerse in marinade. Refrigerate for minimum 3 hours, but overnight yields better results.
Grill chicken pieces indoors or barbecue outdoors over a high heat, cook until charred on the exterior and cooked all the way through on the interior – alternatively follow traditional tandoor practices if you have access.
Serve with minted yoghurt immediately or set aside as a protein rich lunch addition.
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