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Tandoori Chicken

This Tandoori Chicken recipe is the ultimate fakeaway recipe that can be made in the air fryer, oven, under the grill or on a barbecue too.
This is only spicy if you choose to add the chilli powder, which is an optional extra. I would say if you like a bit of heat, definitely add it, but if you’re cooking for young children, leave it out.
I’ve used diced chicken breast cooked on skewers, however, feel free to use full chicken breasts OR skinless chicken legs which is traditional for tandoori chicken.
Scoring them a few times deeply, helps the tandoori spices to penetrate the meat and fully flavour it.
Prep Time5 minutes
Active Time20 minutes
Course: Main Course
Cuisine: Indian
Yield: 4 people
Calories: 208kcal

Materials

  • 650 g Chicken Fillets
  • 45 ml Lemon Juice
  • 1 tbsp Tomato Puree or Paste
  • 70 g Natural Yogurt
  • 1 Packet Tandoori Spice from Box
  • 1 tsp Chilli Powder (Optional)

Instructions

Instructions

  • Make the marinade by mixing the spices from Step 1 in your box, lemon juice, tomato paste/puree and yoghurt in a bowl, then add your chicken chunks and coat well.
  • Leave to marinate covered in the fridge until it’s time to cook (see notes).
  • Thread the chicken chunks onto your skewers.

To cook in the Air Fryer:

  • Carefully add the chicken kebab skewers in to the air fryer basket.
  • Spray the tops with a little oil.
  • Air Fry at 200c/400F for 15-20 minutes (the timings will depend on how thick the chicken pieces are, always check with a thermometer to be sure). You may want to turn halfway through cooking.

To cook in the Oven:

  • Preheat the oven to 180c/350F fan.
  • Put the chicken kebab skewers on to a baking sheet or tray (if you can – rest a grill rack on your tray and put the skewers on this, it helps to cook all sides evenly).
  • Spray the tops with a little oil.
  • Bake for 20-25 minutes until the chicken is cooked through (again check with a thermometer to be sure).

To cook on the Braai:

  • Put the chicken kebab skewers directly on to the BBQ rack.
  • Spray the tops with a little oil.
  • Braai for 15-20 minutes until the chicken is cooked through, these cooking times will vary depending on the heat of your fire – there should be no pink left in the centre of the meat and any juices should run clear – check with a thermometer to be sure.
  • Turn halfway through cooking.

To cook on the Grill:

  • Put the chicken kebab skewers on to the grill tray.
  • Grill under a HIGH heat for 15-20 minutes.
  • Turn halfway through cooking.

Notes

Cooking time: Whichever way you choose to cook these, check the cooking times as they do vary, also the larger the chicken chunks the longer the cook time will be, always make sure there’s no pink meat in the middle before serving and check with a thermometer to be absolutely sure. 
Marinating: Traditionally tandoori chicken is left to marinate as it helps to tenderise the meat, so if you have time to leave it even for a little while, then do (2 hours would be ideal). That said, don’t worry if you can’t, just cook immediately
Skewers: You can use bamboo skewers but be sure to soak them in water for at least an hour before using them or they could burn or use metal skewers.
WHAT TO SERVE WITH TANDOORI CHICKEN
  • Rice 
  • Raita – Mix natural yoghurt with some mint sauce and a little water for an easy dip. I add cucumber cubes for extra veg
  • Naan breads – Serve in a naan bread or wrap as a delicious alternative sandwich