Try this recipe for tandoori chicken skewers with coriander chutney, then check out our easy tandoori chicken, chicken tikka and turmeric chicken.


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


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


  • a large bunch coriander
  • a handful of leaves mint
  • 3-4 tsp lemon juice
  • 1 green chilli
  • 1 small clove garlic
  • a small piece ginger, peeled
  • 1 tsp caster sugar
  • 2 tbsp cashew nuts, 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.


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