Wednesday, 22 January 2014

Tandoori - not cooked in a tandoor - Roast Chicken

This is one of those recipes that sounds so much harder than it actually is .. Probably due to the 'tandoor' part of the name.. a tandoor is a clay pot or oven that meat or even breads are cooked in, over charcoal. As the fat from the meat drips on to the hot coals, the embers flare up onto the meat giving the meat a distinct charcoal taste & appearance. It's basically the equivalent of the much loved barbecue

Tandoori's are used in a lot of Indian & Asian restaraunts to this day, but obviously in home cooking it's the oven that takes centre stage for preparing large meals, and it's just as good for this recipe too. You can always get the barbecue out on a day when the sun decides to make a rare appearance then you're even closer to getting the authentic tandoor taste.

To serve 5 people you will need

10 drumsticks - skin removed
1/2  of 454g tub natural yoghurt
zest of 1/2 lemon
1 tsp cumin seeds
1/2 tsp chilli flakes
1/2 tsp carom seeds (optional)
6 tbsp oil
14 tbsp tandoori masala* (powder)
lemon wedges & fresh coriander to garnish 

  • Start by making a small cut in the thickest part of each drumstick - this will help them cook through evenly
  • Place the drumsticks in a bowl, add all the above ingredients to the drumsticks and mix well. Leave to marinate for a couple of hours minimum, or even better overnight for the marinade to be  absorbed by the chicken.
  • Pre heat your oven to 200c, place the chicken in a roasting tray or oven proof dish. Cover with foil and bake for 1 hour and 10 minutes. Half way through the cooking time, remove the foil, and turn each of the drumsticks over. 
  • Bake uncovered for the last half until the chicken crisps up a little . The chicken is ready when it has a charcoal like appearance and the juices run clear from the thickest part of the drumsticks 
  • Serve garnished with wedges of lemon and fresh chopped coriander 

*Tandoori Masala is a red coloured powder mixed with other Indian herbs & spices that gives the chicken its well loved red colour. It's now widely available in most big name supermarkets too as well as any Indian & Asian grocery store*



  1. You have asked for cumin seeds twice is this correct?

    1. They are only needed the once- Thank you for noticing the error, I've updated the list correctly.

    2. My pleasure I can now try this recipe

  2. Mis, I am going to start getting in the kitchen more soon and I am taking you with me with your fab recipes. Keep them coming xxx

    1. Thanks Emma ! You'll have to let me know how whatever you try turns out x x

  3. Just finished eating your tandoori chicken wow will be cooking again at the weekend

    1. Thank you ! Glad you enjoyed it .. It's also good for cooking on a barbeque .. Perfect for the sunshine we're having at the moment

  4. This sounds so delicious. Thanks for sharing this recipe.


    1. Hi Simon .. apologies for the extremely late reply .. I've been seriously neglecting the blog. hope to have some new stuff up soon. Hope you've given the recipe a go and enjoyed it