Tandoori chicken with coriander

Tandoori chicken with coriander, served with basmati rice
  • 1

    Make a few slits in each of the chicken thighs, and put into a large glass bowl with the breast pieces.

  • 2

    Sprinkle with the lemon juice, paprika, chilli powder, chopped coriander and a good pinch of salt, and rub everything in. Leave to marinate for at least an hour.

  • 3

    Meanwhile, put the garlic, ginger, oil, cardamom, garam masala and yoghurt into a food processor and blend thoroughly until smooth.

  • 4

    Pour on to the marinated chicken and mix well. Cover and chill for as long as possible (at least an hour, overnight if possible).

  • 5

    Preheat the barbecue if you are using one, or set your oven to gas mark 4/180°C. Lift the chicken out of the marinade and shake off the excess.

  • 6

    If you are using the barbecue then thread the breast pieces and thighs on to long metal or bamboo skewers, leaving 3-4cm between each one, so that the heat can circulate.

  • 7

    Brush the chicken lightly with oil and brush the bars of the grate well with oil. Place the skewered chicken

  • 8

    and the legs on to the grate and cook directly over a high heat for 4 minutes each side. Use a wide spatula to release them from the grate a few times during the first 1-2 minutes,

  • 9

    Turn occasionally, so they are nicely marked by the grate and charred a little here and there. Lift the chicken off the grate on to a plate and brush with the melted butter.

  • 10

    Turn off the middle burner or push the coals to either side of the grate.

  • 11

    Return the chicken to the grate and continue to cook over an indirect high

  • It’s ready!

The perfect



Discover it SAINT-AUBIN

White Bourgogne. St-Aubin, Pouilly-Fuissé, or Montagny. 

Tasting tip

Discover the aromas of SAINT-AUBIN

  • Serves6 people
  • Preparation time40 min


6 boneless and skinless free-range chicken thighs
4 skinless free-range chicken breasts, cut into large pieces
Juice of ½ lemon
1 tablespoon paprika
2 teaspoons chilli powder
2 large handfuls of roughly chopped coriander
5 garlic cloves, crushed
Small piece fresh ginger, sliced
3 tablespoons sunflower oil, plus extra for brushing
2 teaspoons cardamom seeds, finely ground
2 tablespoons garam masala
250ml whole milk natural yoghurt
40g unsalted butter, melted
Basmati rice, to serve