I came across tandoori chicken some while back while on one of our many tours with the sevens team.Its origin as i came to find out is the sub continent of India,basically its chicken roasted in a clay oven known as a tandoor,that’s where it gets it name and distinct red colour from.I fell in love with it and on getting back home got some recipe online and fixed myself one at home,this turned out to be one of worst bird i have ever put in my mouth, so i decided to do away with it all together maybe Indian wasn’t my thing.One year down the line and i decided to try my hand on it again and what more can i say,i loved it & my friends enjoyed it,actually i had no leftovers,doesn’t get any better than that.See,as it turns out i had my ingredients right on my first attempt but had all their quantities wrong,goes to say,always stick to your recipes.


11/4 cups plain natural yogurt
1 tbsp salt
1/2 tbsp cayenne pepper
1/2 tbsp black pepper
1/2 tbsp ground cloves
1 tbsp freshly grated ginger
2 cloves garlic minced
2 tbsp paprika
1 tbsp ground cumin
1 tbsp ground cinnamon
1 tbsp ground coriander
1 kg chicken thighs
1 lemon

In a medium bowl stir in together yogurt, salt,pepper, cloves and ginger.Mix in garlic,paprika,cumin, cinnamon & coriander, set aside.

do not worry about the colour of your marinade at this point as i added 1/2tbsp of tomato red food colouring to give it colour just as in a clay oven

Rinse your chicken thighs with clean water and pat dry,get a very sharp knife and cut thin slits onto the thighs,you then go ahead and squeeze lemon juice over the chicken and mix well.
You then take your chicken thighs and dip them into the marinade turning until the thighs are well covered in marinade.
You can transfer this into a zip lock bag and refrigerate for 12 hours or overnight.I just wrapped my bowl with a cling foil and stuck it into the refrigerator.


Preheat your oven to 180° and position your rack in the middle position.
Remove your chicken from the bowl,discard the excess marinade,using a paper towel i wiped off the remaining marinade from the chicken .Last but not least coat your chicken with at least two Tbsp of cooking oil and place it on the middle  rack in the oven.Cook your bird for 30 to 35 minutes being sure to turn your thighs after 20 minutes for even browning of your thighs.

Be sure to have a baking tray positioned at the bottom most rack to avoid the juices from the bird spilling and messing up your oven floor

When all is done,take it of the oven,let it rest for a bit then serve,i had mine straight from the oven it was just too good looking for my impatient self.


Do take pictures and share your story with me.Enjoy.

2 Comments Add yours

  1. Nimmoh says:

    Must try these recipes


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