Cheat's tandoori chicken

Easy tandoori chicken

  • serves 3-4
  • Easy

Tender whole chicken thighs flavoured with turmeric, curry paste, lemon and mild chilli powder, then served alongside a simple minty yogurt dip and zingy side salad



  • whole chicken thighs 8
  • natural yogurt 150ml
  • madras or other curry paste 2 tbsp
  • ground turmeric 2 tsp
  • mild chilli powder 1 tsp
  • lemon ½, juiced
  • naan, roti or chapatis warmed to serve


  • tomatoes 4, diced
  • cucumber ½, diced
  • red onion ¼, diced
  • lemon a squeeze of juice


  • natural yogurt 100ml
  • mint sauce 2 tsp


  • Step 1

    Remove the skins from the thighs (for a chef’s treat, flatten the skins, put on a baking tray and cook for 30 minutes in a 200C/ fan 180C/gas 6 oven for super-crispy chicken shards). Use a sharp knife to cut 3-4 deep slashes in the thighs down to the bone.

  • Step 2

    Put the yogurt, curry paste, spices and lemon juice in a bowl and season well. Add the thighs and toss to coat. Leave to marinate for at least 30 minutes (even better if you can leave a bit longer).

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Arrange the thighs on a large baking sheet and put in the oven for 40-50 minutes or until cooked through and charring at the edges.

  • Step 4

    While the chicken is cooking, mix the salad ingredients with a good pinch of salt and toss. Mix the yogurt and mint sauce, and season. Serve the chicken with the salad, sauce and warm bread, if you like.

*This recipe is gluten free according to industry standards

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Nutritional Information

  • Kcals 278
  • Fat 13.9g
  • Saturates 3.9g
  • Carbs 10.1g
  • Sugars 9.6g
  • Fibre 2.3g
  • Protein 27g
  • Salt 0.8g