Tandoori Chicken with Mint Drizzle

Even without a traditional clay tandoor you can cook up a great tandoori chicken with this gloriously simple recipe by Silvana Franco
By Silvana Franco
Tandoori Chicken with Mint Drizzle
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes plus 30-60 mins marinating time
  • Effort: easy



  • 150 g plain low-fat yogurt
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 pinches turmeric
  • 2 drops red food colouring
  • 4 chicken breasts

For the mint drizzle:

  • 1 bunches mint
  • 1 small clove garlic, roughly chopped
  • 1 pieces cucumber, 5cm, peeled and cubed
  • 150 g plain low-fat yogurt
  • 1 squeeze lemon juice
  • 1 pinches fine sea salt and freshly ground black pepper


1. In a large shallow dish, stir together the yoghurt, garlic, cumin, chilli, turmeric, food colouring and some salt and pepper. You can leave the colouring out if you prefer - though it does provide that authentic tandoor look.

2. Remove the skin from the chicken breasts, trim off any visible fat and deeply score each breast. Add the chicken to the marinade and set aside for 30-60 minutes, turning from time to time.

3. To make the drizzle, place the mint, garlic and cucumber in a mini-chopped or food processor and whiz until finely blended. Add the yoghurt and whiz again, then season with lemon juice, salt and pepper. Chill until ready to serve.

4. Preheat the oven to 200C/gas 6. Place the chicken on a non-stick baking sheet and roast for 30 minutes until cooked right through. Serve at once with the mint drizzle.

The Hi Lo Cookbook contains all recipes from this series, buy it now at amazon.co.uk

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