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    Tandoori-style Chicken in Chapatis with Raita

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    Tandoori-style Chicken in Chapatis with Raita

    These succulent chicken fillets, marinated in spices and yogurt, can be cooked under the grill or on the barbecue.

    • Preparation time: 10 minutes, plus at least 30 minutes marinating
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 1 hour - 1 hour 5 minutes, including marinating time 60 minutes 5 minutes

    Serves: 2 as a main course or 4 as a starter


    • Pinch of turmeric
    • 3 tbsp Veeraswamy Gujarat Masala Curry Paste
    • 2 tbsp lemon juice
    • Pinch of paprika
    • 300g natural wholemilk yogurt
    • 1 pack (about 500g) Waitrose British Chicken 6 Thigh Fillets
    • ½ cucumber, peeled and very finely chopped
    • 20g pack fresh mint, leaves finely chopped
    • 1 red onion, finely sliced
    • 2 tomatoes, deseeded and sliced
    • 4 chapatis


    1. Place the curry paste, 1 tablespoon of the lemon juice, the paprika, turmeric and 200g of the yogurt in a non-metallic bowl and mix well. Add the chicken thigh fillets and coat completely in the marinade. Cover the bowl with cling film and refrigerate for at least 30 minutes or overnight.
    2. To make the raita, mix the remaining yogurt and lemon juice, plus cucumber and mint together in a small bowl. Season to taste. In a separate bowl, combine the onion and tomatoes to make a salad. Cover both and chill.
    3. Cook on a foil-lined grill tray under a preheated grill or barbecue over a medium heat for 20-25 minutes until the meat is thoroughly cooked and the juices run clear.
    4. To serve, warm the chapatis following the instructions on the pack. Slice the chicken and use to fill the chapatis, adding a little raita and onion and tomato salad.

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    Cook's tips

    You can also make this recipe using chicken breast fillets or drumsticks, served whole.

    Drinks recommendation

    Serve with a long refreshing glass of chilled white beer.


    Average user rating

    4 stars