Tandoori Chicken

4 Servings


Traditionally, Tandoori Chicken has been made with chicken pieces which still have their bones intact and skin on. This recipe uses boneless, skinless chicken breasts for two reasons… they are quicker to marinate and soak up juices faster as well as being very low in fat. Chicken pieces (legs, thighs, drumsticks and wings) can also be used but a longer time in the marinade is required.

If you like a strong Tandoori flavour begin this earlier in the day for a longer marinating time. Alternatively, you can begin it later in the afternoon for a timely evening meal. It takes about 10 minutes to start and at least an hour or so to rest. Either way, this is a quick delightfully tasty and low-fat dinner.


4 boneless, skinless chicken breasts

Juice of half a lemon

1-2 TBL Monsoon Tandoori, divided

1 cup full-fat plain yogurt

4 cloves garlic crushed

2 TBL olive oil

2 small onions or 6 shallots, sliced

Salt & pepper

Cilantro for garnish



Mix chicken with lemon juice, salt and half the Monsoon Tandoori (or enough to nicely cover). Cover and place in the refrigerator for half an hour.


In a separate bowl, mix the yogurt, salt, pepper, other half of Monsoon Tandoori, garlic, and olive oil.


Cover the chicken with this mixture fully. Return to the refrigerator for 1-4 hours.


Preheat oven to 400°F.


Place chicken in a baking pan with the onion or shallot scattered in between. bake covered for 20 minutes.


After 20 minutes, flip the breasts and spoon the sauce so that it evenly covers the chicken and onions once again.


Return to the oven, uncovered for a further 20 minutes or until the chicken is cooked through.


Garnish with cilantro and serve with rice and vegetables