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Tandoori Chicken

Recipe by Vikram Singh

This Tandoori Chicken is best started the day before so it can marinate for a full 24 hours.

  • 2kg chicken breasts – skin on
  • 50g ginger
  • 10 garlic cloves
  • 10gm long red chilli
  • 400g yoghurt
  • 80g chickpea flour
  • 2tbs cumin
  • 2tbs ground coriander
  • 1/2tbs chilli powder
  • 1tbs turmeric
  • 1 lemon zest & juice
  • salt & pepper to taste
  1. Puree ginger, garlic and fresh chilli.
  2. Combine the remaining dry and wet ingredients and mix well.
  3. Marinate the chicken in the tandoori mix for 24 hours then remove from marinate and roast at 190c for 20-25mins.
  4. Serve your Tandoori Chicken with grilled zucchini, seasonal mushrooms, fresh coriander and lemon cheek.

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