Tandoori Chicken.


Tandoori Chicken.

Although not wildly popular in the USA, Indian cuisine is a perfection of balanced spices and refreshing flavors. Indian cuisine encompasses a wide variety of regional and traditional foods that reflect the Indian climate, culture, ethnic groups and much more. With regional differences from Kashmir to Kerala and specialties from delicious vegetarian dishes to the best street food and stuffed breads, Indian food has so much more to offer than just Great Curry!

To make authentic Tandoori Chicken requires a cylindrical clay oven called a Tandoor, but some friends of ours from the Punjab shared this cheats version which has been a crowd pleaser at many of our dinner parties and BBQ’s.

You will need:

For the Tandoori Chicken, take two large skinless chicken breasts and cut into 1in cubes. Then marinate the chicken in a combination of:

  • 1/3 of jar Sharwoods Tandoori Paste (10.1 oz. jar)
  • 1 x pot natural yoghurt (7oz)
  • Cover and place in the refrigerator overnight
  • Remove the chicken and place on metal skewers, lay on a baking tray covered in foil and oven cook at 350 degrees for circa 25mins.
  • Remove from the oven and allow to rest for 10mins.
  • Grill on a high heat BBQ or under the broiler until the charred effect is achieved. Remove from the skewers and place in a serving bowl, squeeze over the juice of half a lemon and garnish with lemon wedges and fresh Coriander.

For the Curry Sauce:

  • 3 tbsp. olive or sunflower oil
  • ½ Medium white onion, diced
  • 1 tbsp. peeled, finely grated root ginger
  • 5-6 garlic cloves, crushed
  • 1 tbsp. ground coriander
  • ½ tsp turmeric
  • 1 tsp cumin
  • ¾ tsp chili powder
  • 2 tsp paprika
  • 7oz pot natural yoghurt
  • 2 medium tomatoes, peeled and very finely chopped
  • 350 ml chicken stock
  • ¼ tsp salt, or to taste
  • ¼ tsp garam masala
  • 4 tbsp. chopped coriander leaves
  • Squeeze of lemon juice


Pour the 3 tablespoons of oil into a large, preferably non-stick, lidded skillet and set it over a medium-high heat. When the oil is hot, add the onions, stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chili powder and paprika, stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 25/30 minutes until the sauce reaches the required consistency. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.


The chicken and the curry sauce together make a fantastic meal, but you can make this into an Indian feast by adding.

  • Naan Bread – Try “Stonefire” authentic Naan, heat in the oven, on the grill or mini versions in the toaster.
  • Raita – Mix one 7oz pot of natural yoghurt with chopped cucumber, mint, the juice of a lime and season with salt.
  • Mango Chutney – Sharwoods Mango & Ginger Chutney from your local grocery store
  • Tomato and Onion Chutney – Similar to a Salsa but this one combines chopped tomatoes, cucumber and onion, fresh chopped cilantro and the juice of a lime, seasoned with salt
  • Lime Pickle – Available in your local grocery store and somewhat of an acquired taste as this is both sour and hot. You will either love this or run a mile!
  • Basmati Rice – Cook as required on the packet instructions and top with fried onion strings
  • Puppodums – Many different spellings from Poppadum onwards, but whatever the spelling, microwave for circa 1.5 min each, Puppodums are readily available at your local grocery store.

Impress your guest and yourselves by making the “Banquet”, best washed down with a premium Lager beer, or why not go totally Indian and try a delicious Kingfisher Lager.




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