Tandoori Spiced Chicken | Spekko Rice
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Tandoori Spiced Chicken

Tandoori Spiced Chicken

A tandoor is an Asian clay “oven”, where food is baked on top of glowing coals made in the oven itself. This easy to prepare recipe can be completed in a regular oven, or on a braai. Serve with Spekko India Gate Basmati Rice and a fresh salad.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    1 whole chicken, cut into 8 portions

    15 ml (1 tbsp) ginger garlic mix

    45 ml (3 tbsp) lemon juice

    5 ml (1 tsp)     salt

    10 ml (2 tsp)   chilli powder

    oil or melted butter for basting during preparation

    lemon wedges for garnishing


    Tandoori marinade

    1 medium onion, finely chopped

    15 ml (1 tbsp) ginger garlic mix

    30 ml (2 tbsp) lemon juice

    5 ml (1 tsp)     salt

    250 ml (1 cup) yogurt

    5 ml (1 tsp) garam masala

    ½ tsp cinnamon powder

    ½ tsp chilli powder

    ¼ tsp turmeric powder

    75 ml (5 tbsp) vegetable oil

    ¼ tsp red food colouring


    1. Remove all skin and fat from chicken pieces and cut shallow incisions in of the pieces.
    2. Combine the ginger-garlic, lemon juice, salt and chilli powder and rub this mixture into the chicken portions.
    3. Place in a non-metallic tray and set aside for 15-20 minutes.
    4. To make the marinade, place the onion, ginger garlic and lemon juice in a blender. Blend to a fine paste.
    5. Mix this paste with the salt, garam masala, cinnamon powder, chilli powder, turmeric, vegetable oil and red food colouring, and blend for a further 30 seconds.
    6. Stir in the yogurt and mix well.
    7. Drain out all excess liquid from the chicken pieces, and then pour in the marinade allowing the marinade to coat the chicken pieces completely.
    8. Cover with foil or cling wrap and place in a refrigerator for minimum of 2 hours turning chicken pieces after 1 hour.
    9. Preheat the oven to 200ºC. Arrange the chicken portions on the rack. Place an oven tray under the rack.
    10. Roast for 20-25 minutes basting with oil or melted butter occasionally.
    11. Remove when cooked, cover with foil and allow resting for 10 minutes before serving with the Spekko India Gate Basmati Rice.

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