Tandoori Chicken

This is an easy way to get the classic, yet mildly spiced tandoori flavour at home. A great mid-week meal solution! Serve with Naan bread or Roti and a fresh salad.

Prep Time:
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How to Cook

  1. Place the Gregg's Crushed Ginger, Gregg's Crushed Garlic, Gregg's Garam Masala, Gregg's Paprika, Gregg's Ground Chilli, Gregg's Ground Turmeric, salt, Gregg's Tomato Paste and oil in a small bowl. Stir in the yoghurt.
  2. Spread the spice paste mixture over the chicken pieces. Put into a plastic bag or place in a dish and cover with plastic wrap. Leave to marinate for 6 hours or overnight.
  3. Preheat the oven to Fan Grill 180°C. Place the chicken pieces in an oven dish lined with baking paper. Fan grill in the oven for 35-45 minutes or until chicken is cooked through, turning once during cooking.
  4. Serve with rice and salad.


  • 1 tsp Gregg's Crushed Ginger
  • 1 tsp Gregg's Crushed Garlic
  • 1 tsp Gregg's Ground Garam Masala
  • 1 tsp Gregg's Ground Paprika
  • ¼ tsp Gregg's Ground Chilli
  • ½ tsp Gregg's Ground Turmeric
  • ½ tsp salt
  • 1 50g sachet Gregg's Tomato Paste
  • 2 tsp oil
  • ¼ cup plain unsweetened yoghurt
  • 4 skinless, bone-in chicken thighs

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