Nadia Sawalha’s No Fuss Tandoori Chicken

This fabulous recipe had my whole family drooling, it will turn even the driest piece of chicken breast into a moist morsel of delight! For best results, I suggest you marinade the chicken overnight, it really does help the flavours develop. I served it with a vegetable curry, naan and pilau rice.

Serves: 4


4 skinless chicken thighs
4 skinless chicken drumsticks
Juice of 1 lime
1 onion, grated
200ml Greek yogurt
1 tsp grated ginger
4 garlic cloves, crushed
1 tsp curry powder
1 tsp salt
1 tsp chopped fresh chilli or chilli powder
1 tsp turmeric
4 tsp paprika


  1. Slash each chicken piece three times; this is to really let the marinade permeate the meat
  2. Mix the other ingredients together in a large bowl and then put the chicken in and stir until all the chicken is covered in the marinade. The best thing would be to leave the chicken overnight in the marinade, but if you don’t have time an hour will do.
  3. Arrange the chicken pieces in a roasting tin and pop into the oven at 200°C/gas 6 for half an hour until cooked through and then crisp up a bit under the grill. Charred bits make it all extra nice!
  4. Serve with some naan bread, pilau rice and your choice of sides. I like vegetable curry, but you could also have this with raita, salad, chutney etc. You could cheat and buy all your side dishes!

My name is Caroline Sutton and I'm a wife and mother of 3 children, passionate about food, keeping me and my family healthy, gorgeous interiors and shopping! I have a degree in Biochemistry and Pharmacology and continue to be interested in the science behind diet and drugs. I also have a Diploma and City and Guilds in Interior Design and for the last 17 years have run a property company which develops, redevelops and manages rental properties: Sunlight Properties Ltd.

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