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    Tandoori Chicken with Raita

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    Tandoori Chicken with Raita

    Marinating the chicken in yogurt makes it tender and moist, and the cooling yogurt raita complements the spices perfectly.

    • Preparation time: 15 minutes plus overnight marinating
    • Cooking time: 20 minutes
    • Total time: 24 minutes 25 minutes

    Serves: 4


    • 1 pack of Waitrose 4 Chicken Breast Fillets
    • 2tbsp Veeraswamy Hot Madras Curry Paste
    • 2tbsp Bart Spices Fresh Ginger
    • 2 cloves garlic, crushed
    • 1tsp ground turmeric
    • ½ x 500g tub Onken Bio Pot Natural Low Fat Stirred Yogurt
    • The Raita
    • ½ cucumber, peeled and coarsely grated
    • ½ x 500g tub Onken Bio Pot Natural Low Fat Stirred Yogurt
    • 2tbsp fresh mint, chopped
    • ½ tsp ground cumin
    • ½ tsp salt
    • Freshly ground black pepper


    1. Cut each chicken fillet in half across. Cut deep slits in each piece and place in a shallow dish.
    2. Mix together the Onken Natural Yogurt, curry paste, ginger, garlic and turmeric, pour over the chicken and mix well to coat. Cover and leave to marinate in the refrigerator for several hours or preferably overnight.
    3. Lift the chicken out of the marinade and place on a roasting rack in a roasting tin. Bake in a preheated oven 240°C, gas mark 9 for 20 minutes or until lightly browned and thoroughly cooked.
    4. To make the raita, squeeze out as much liquid as possible from the grated cucumber. Add the remaining ingredients, mix well and transfer to a serving bowl. Serve the chicken, garnished, with the raita and lemon wedges.

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    To make chicken tikka, cut the chicken fillets into cubes, marinate as above then thread onto skewers. Grill or barbecue, turning several times, for approximately 8 minutes or until thoroughly cooked.

    Drinks recommendation

    Cobra Lager.


    Average user rating

    5 stars