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24-Hour Tandoori Chicken

Serves 4


  • 8 pieces chicken thighs (dark meat is important here, with or without bone)

  • 5 heaping tbsp yogurt

  • 3 heaping tbsp sour cream

  • 1 lemon

  • 4 cloves garlic finely chopped

  • 2 inches ginger (about 2 tbsp chopped)

  • 3 heaping tbsp tandoori powder

  • 1 tsp turmeric powder

  • Salt, to taste

  • 1 tbsp coriander powder

  • 1 tbsp chili powder

  • 2 tbsp crushed methi (fenugreek leaves)

  • Olive oil or ghee

  • 2 tbsp coconut oil

Chutney sauce:

  • ¾ cup yogurt

  • ½ cup desiccated coconut

  • 1 bunch coriander leaves

  • 1 tbsp salt

DIRECTIONS: In a large bowl, take each chicken piece and with a knife, slit across 2-3 slices. Take ½ a lemon and squeeze all over the chicken and sprinkle with salt. Throw chopped garlic and ginger all over chicken and make sure everything is distributed evenly.

In a separate bowl, mix yogurt, sour cream, and the other ½ lemon. Add the tandoori powder, coriander powder, chili powder, and methi and mix until the yogurt is a nice, deep red. Throw over the chicken and mix thoroughly ensuring all pieces are covered. Cover with wrap or foil and refrigerate for 24 hours.

The following day, pre-heat oven to 375 degrees Fahrenheit (190 Celsius). Take a large baking tray and line with foil and place the chicken pieces flat alongside one another. Either baste each piece with olive oil or ghee, or spray with olive oil. Bake for 30-35 minutes until the chicken feels tender. Melt coconut oil and baste chicken very lightly. Place oven on broil, and cook for another 3-5 minutes charring the top.

In a blender, blend the ingredients for the chutney sauce. Serve with a side salad or naan/roti and enjoy!

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