My whole family adores Indian food. Some like the subtle aromatic spiced dishes such as korma and passanda, others (like myself) like fiery hot spiced dishes such as ceylon, madras, vindaloo and phaal. But we all agree on one thing. Tandoori chicken. The orangey red meat that is charred and tastes so full of flavour. However, our local Indian restaurant charges £7.50 for just one, yes JUST ONE, tandoori chicken leg.

But you know me, I love to cook and I love to save money, so here is my recipe for tandoori chicken that is mouth wateringly good and costs about £5 to make for 4 people!

half of tandoori chicken served with parathas and JRNPLKZ 1024x683 - Tandoori Chicken Recipe UK - Just Like An Indian Restaurant!


  • 4 whole chicken legs
  • 2 tablespoons sunflower oil
  • 1 heaped teaspoon turmeric
  • 1 heaped teaspoon cayenne
  • 1 heaped teaspoon ground coriander
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon paprika (and another heaped teaspoon later for sprinkling!)
  • 1 heaped teaspoon garam masala
  • 1 heaped teaspoon minced ginger (or blended ginger)
  • 1 heaped teaspoon minced garlic (or blended garlic)
  • 2 1/2 teaspoons lemon juice
  • 1 teaspoon caster sugar
  • 1 teaspoon salt
  • 500g plain Greek yoghurt


Into a pan add the oil, turmeric, cayenne, ground coriander, ground cumin, paprika (1 heaped, keep the rest for sprinkling later!) and garam masala.

Add pan to a low heat and mix and cook for 1 minute but keep stirring. Take off heat when done and allow to cool completely.

In a bowl add the Greek yoghurt, lemon juice, minced garlic, minced ginger, sugar and salt and mix together.

Then add the cooled spice and oil mix to the yoghurt.

Mix thoroughly and leave to one side.

Whilst the yoghurt and spices are all getting to know one another in the bowl, take your chicken legs, skin them and then deeply score (slash!) cuts into the meaty part of the leg on the smooth side (top).

Marinade your chicken legs with your yoghurt mix, massaging the mix all into the score marks and on both sides and then place in a roasting dish or high sided oven proof dish.

Cover and leave to marinade for at least 6 hours in the fridge, overnight is best.  When ready to cook, take your chicken out of the fridge, uncover and sprinkle the rest of the paprika over the top.

Preheat the oven to 180℃.  Once the oven is hot, pop your chicken into the centre of the oven uncovered for 20-30 minutes and until the chicken is cooked all the way through. The chicken will be a little charred, this is good! Once your chicken is cooked, take it out of the oven and place on a baking tray and use any juices left in the roasting dish to baste the chicken by drizzling over the chicken.

Turn on your grill and place your chicken under the grill for 5 minutes so the tops of the chicken become slightly more charred. Remove and serve hot.  Can also be eaten cold the next day if put in the fridge when cooled. Enjoy!

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