Slashed tandoori chicken with coriander chutney

  • serves 4
  • A little effort

Tandoori chicken should be more about the flavour than a day-glo red or pink colour. This modern version of a takeaway classic is dressed up with fresh chutney.



  • garlic 2 cloves, crushed
  • ginger 40g, peeled and grated
  • coriander a small bunch, finely chopped
  • greek yogurt 100ml
  • paprika 1½ tsp
  • whole chicken thighs
  • lemons 2, 1 cut into wedges and griddled
  • chapatis to serve


  • black peppercorns 1 tsp
  • cumin seeds ½ tsp
  • coriander seeds 1 tsp
  • cinnamon stick 5cm piece
  • cayenne pepper 1 tsp


  • coriander a large bunch
  • mint a handful of leaves
  • lemon juice 3-4 tsp
  • green chilli 1
  • garlic 1 small clove
  • ginger a small piece, peeled
  • caster sugar 1 tsp
  • cashew nuts 2 tbsp, soaked in boiling water for 10 minutes


  • Step 1

    Toast the tandoori spices in a dry frying pan then grind in a spice grinder. Put into a large bowl with the garlic, ginger, coriander, yogurt, paprika, and 1 tsp salt then mix well. Pull the skin off the chicken and make 3 deep cuts into each thigh. Toss in the lemon juice. Add the chicken to the yogurt mix and coat completely in the mixture. Marinate in the fridge for a couple of hours or overnight.

  • Step 2

    Skewer the thighs onto long metal skewers, pushing a skewer through each side of each thigh. Sprinkle with salt.

  • Step 3

    Heat the oven to 220C/fan 200C/gas 7. Put the skewers onto a rack set over a roasting tin and cook for 40-50 minutes until they are cooked through and starting to turn a very dark brown at the edges, turning them over once or twice.

  • Step 4

    To make the chutney, blend all the ingredients to a smooth purée with enough water to make a spoonable chutney. Serve with griddled lemon halves and chapatis.

Nutritional Information

  • Kcals 435
  • Fat 29.4g
  • Saturates 8.6g
  • Carbs 7.5g
  • Fibre 0.5g
  • Protein 34.8g
  • Salt 1.6g