Tandoori Chicken                                 with Mint Yoghurt Dip

This dish is great for feeding a crowd, just use as many chicken breasts as you need & make double or triple the amount of marinade. The chicken is also great cold in a salad or sandwich the next day!!

Tandoori mix is available in most supermarkets but may be cheaper in Asian supermarkets, the one I use is by Rajah & was £1.19 for 100g. It should last a while if it's kept airtight & is a great addition to your store cupboard!


Serves 2 easily doubled, tripled etc! Approx 95p per person (based on using frozen chicken breasts-defrosted) & approx 40p for the Mint Yoghurt Dip

Prep time 5 minutes plus 3-4 hours marinating

Cooking time 25 minutes




  • 2 chicken breasts, cut into chunks
  • 250ml plain yoghurt
  • 1 ½ tbsp Tandoori powder
  • 1 ½ tsp dried coriander leaf


Put the chicken into a bowl.

Mix together all the other ingredients then pour over the chicken.

Stir so that the chicken is completely covered in the marinade.


Cover the bowl with clingfilm & leave in the fridge for about 3-4 hours.





Meanwhile make the dip, take 250ml plain yoghurt & mix with 1 ½ tbsp of mint sauce or jelly.

Pre-heat the oven to 200C/180 Fan/ Gas 6 & remove the chicken from the fridge.

Line a baking tray with foil. Remove the chicken from the marinade with tongs or a fork & shake off the excess. Place the chicken pieces on the baking tray, then into the oven for 25 minutes.


Serve with the Mint Yoghurt Dip & a selection of salad.

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