Mary Berry’s tandoori chicken recipe

Mary Berry’s tandoori chicken recipe

Mary Berry's tandoori chicken recipe

This Indian classic is ideal served with rice or warm naan bread. For a fresh-tasting accompaniment, make a raw relish of finely chopped red onion, chopped coriander, and diced, skinned tomato, well seasoned with a dash of olive oil and lemon juice.

This recipe involves 8-24 hours marinating time.


  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4


  • 4 skinless, boneless chicken breasts lemon slices, to garnish

For the marinade

  • 100 ml plain full-fat yogurt
  • 3 tbsp sunflower oil
  • 1 small onion, peeled and grated
  • 1 garlic clove, peeled and crushed
  • 2 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp Madras (hot) curry powder


  1. Mix all the ingredients for the marinade together in a large, non-metallic bowl with 2 tablespoons cold water.
  2. Trim the chicken breasts and make slits in the flesh. Add the chicken to the bowl and coat in the marinade.
  3. Cover the bowl with cling film and leave to marinate in the fridge for 8–24 hours, so the chicken has time to absorb all the flavours.
  4. Line a grill pan with foil and preheat the grill on its highest setting for about 5 minutes before cooking.
  5. Drain the chicken breasts, shaking off excess marinade, and discard the marinade. Arrange the chicken on the grid of the grill pan. Reduce the grill heat to a medium-high setting.
  6. Grill the chicken, about 10cm (4in) from the heat, for about 6 minutes on each side. Test the chicken is ready by inserting a knife into the thickest part of the breast. The chicken is done when the juices run clear.
  7. You can either slice the chicken before serving or leave the breast whole. Garnish with lemon slices.

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