Tandoori Style Chicken Recipe

This is an Indian style chicken dish that is quick and easy to make in a hurry.

Serves 4


  • 4 chicken legs

  • 4tbsp yoghurt

  • 1 tsp fresh ginger

  • 1 tsp oil

  • Salt and pepper

  • 4 warm wraps or chapattis

  • 2 garlic cloves

  • 1 lemon juice

  • 2tsp in total of cumin, coriander, chilli powder, paprika, cardamom, clove

  • For garlic yoghurt

  • 1 small cucumber

  • Bunch of mint

  • For red cabbage slaw

  • 1 red cabbage

  • 1 red onion

  • Salt and pepper

  • Fresh parsley

  • 2 or 3 garlic cloves

  • 500g yoghurt

  • 3 beetroot

  • 1 lemon

  • 50ml olive oil


  1. Cut the chicken off the bone into chunks (you can always make a stock out of these.) It is best to use legs as they are more succulent for this dish.

  2. Mix the marinade ingredients together and rub all over the chicken. If you’re feeling organized, marinade overnight, otherwise, leave for as long as you can wait.

  3. Fry the chicken gently in a pan or pop in the oven for 25 minutes.

  4. Slice the red cabbage as thinly as possible and grate the beetroot into a bowl. Finely dice the red onion and mix. Squeeze the lemon over and season. Add the olive oil and stir in the parsley.

  5. Grate the cucumber, chop the garlic and mint leaves, stir it all into the yoghurt and season.

  6. Remove the chicken from the oven and serve while still warm in a warm tortilla wrap or chapatti.