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Tandoori chicken or paneer

Prep Time:

1 hour 15 Minutes

Cook Time:


2 - 3 Servings



About the Recipe


50g (1 small bulb) garlic cloves, roughly chopped - 50g (thumb sized) fresh ginger, peeled and roughly chopped - 2 small whole green chillies, chopped (optional) - small handful coriander leaves, chopped - 3 tsp of tandoori masala - 2 tbsp vegetable oil - 500g chicken thighs, skinless and boneless, cut into bite-sized pieces or equivalent paneer or tofu pieces - ½ lemon juice - 250g plain yoghurt - 2 x 1 tsp fine salt - 1 tsp chilli powder (optional) - 1 tsp garam masala - vegetable oil, to combine


  1. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with kitchen foil.

  2. Blend the chopped garlic, ginger, chilli, chopped coriander and vegetable oil together in a small food processor until you have a smooth paste. Transfer to a bowl and set aside.

  3. Put the chicken/paneer/tofu pieces in a large bowl. Add half of the garlic and ginger paste and keep the rest for later. Add the tandoori masala and mix together well to coat the chicken/paneer/tofu. Add the lemon juice and stir then set aside to marinate for about 30 minutes.

  4. Put the yoghurt in a large bowl. Add the remaining garlic and ginger paste, salt, and garam masala. Mix together and drizzle in a little oil to combine. Pour the yoghurt mixture over the chicken/paneer/tofu and add another teaspoons of chilli powder, if desired. Mix together well to evenly coat the chicken/paneer/tofu.

  5. Add the chicken/paneer/tofu onto skewers and place on the baking tray. If you don't have skewers just add straight into the baking tray. Cook in the oven for 25 minutes, turning regularly to ensure they cook evenly, until nicely charred and cooked through. You can also cook this under a hot grill or on the barbecue, until charred.

  6. Carefully remove from the oven/skewers and transfer to serving dish. Sprinkle with freshly chopped coriander and serve.

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