Tandoori-style chicken

Tandoori-style chicken

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  • 8
  • Easy
  • 20 minutes, plus 1 hour’s or overnight marinating time
  • 30 minutes
  • Woolworths Cherry Cinsault

“As convenient as apartment living was, the one thing Megan and I had to sacrifice was braaiing. Enter our little gas braai, just big enough to cook three burger patties – but if that grill could talk, it would tell you stories of bone-in rib-eye steak dinners, West Coast crayfish celebrations, and this dish, our fakeaway Tandoori-style chicken. Now that we have moved, we can braai anytime.”


  • For the spice paste:
  • 70 g Woolworths fresh crushed garlic, ginger, chilli and turmeric
  • 2 T paprika
  • 2 T garam masala
  • 1 lemon, juiced
  • sea salt and freshly ground black pepper, to taste
  • ¼ cup canola or sunflower oil
  • 2 whole free-range chickens, portioned into leg-and-thigh cuts, and wing and breast cuts
  • 4 x 200 g packs Woolworths naan bread, for serving
  • For the mint chutney:
  • 20 g fresh mint, stalks removed
  • 20 g fresh coriander
  • 2 t ground cumin, roughly chopped
  • 1 green chilli
  • 2 cups plain yoghurt
  • 2 t sugar
  • sea salt and freshly ground black pepper, to taste
  • Ingredients aren't specified.
  • Ingredients aren't specified.

Cooking Instructions

1. To make the paste, combine the garlic, ginger, chilli and turmeric with the paprika, garam masala, lemon juice, salt and pepper. Add enough oil to form a paste.

2. Prepare the chicken by making incisions into the meat – this will help the chicken absorb the flavour of the spice paste and cook it quicker over the coals. Coat the chicken in the paste, ensuring it gets into every incision. For best results, marinate overnight – but if you’re pressed for time, an hour will also give great flavour.

3. Skewer the chicken on large skewers and place on a braai grid set over medium coals. Turn the chicken every 5 minutes, evenly cooking and charring it. Braai for 30 minutes or until the chicken is cooked – check by piercing the thickest part of the thigh – if the juices run clear, the chicken is ready.

4. To make the mint chutney, combine all the ingredients in a food processor and blend to form a vibrant green sauce. Serve the chicken with the mint chutney and toasted naan, and napkins, of course.

Photograph: Jan Ras
Production: Emma Nkunzana
Recipes: Clement Pedro

Find more braai recipes here.

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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