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Easy to cook, spiced to perfection tandoori chicken

Rachel Allen's authentic tandoori chicken at home with a side of vibrant kachumber salad.
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Something Simple


Ready time:50 minutes

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Prep time:
20 minutes

Cooking time:
30 minutes


  1. In a food processor or liquidiser, whiz up the onion, garlic, chillies and ginger. Then add the yogurt, lemon juice and garam marsala and whiz to a fine puree. 
  2. Cut deep slits into the meat about 4cm long, this will allow the marinade to penetrate further into the meat. Toss the chicken pieces in the marinade, rubbing it into the meat with your hands. Cover and place in the fridge to marinate, for at least 2 hours, better overnight. 
  3. When you are ready to cook it, remove the chicken pieces from the marinade, but don't wipe it all off, just whatever is clinging to the meat.
  4. Place the chicken on a hot barbecue to cook on both sides until completely cooked in about 10-15 minutes on either side, depending on the heat of the barbecue. Or place the pieces on a roasting tray in a really hot oven for 25 minutes approximately, or cook them on a hot grill pan, or even frying pan until cooked - all work well! Serve with a wedge of lime or lemon and boiled rice.


*Wash your hands after handling raw meat.


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  • 2 onions, chopped
  • 2 cloves of peeled garlic
  • 2-3 red chillies, sliced thinly
  • 2.5cm piece of ginger, chopped
  • 250ml natural yogurt
  • 3 tablespoons lemon juice
  • 2 teaspoons Sainsbury's garam marsala
  • 1 chicken, about 1.5 - 2.25kg, jointed and skinned, or 6 large chicken breasts or thighs or a combination of the two
  • 6 wedges of lime or lemon

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Find out about Rachel Allen

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