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Tandoori Chicken (or Fish)

Tandoori chicken on Naan bread.

This is Tandoori Chicken (or fish), but without a Tandoori Oven. I’ve been making this Tandoori spice blend for a long time. It’s perfect for the summer BBQ season. It’s made an appearance at my open days along with my homemade sausages samples.

With my Tandoori spice blend or a shop-bought variety, this recipe couldn’t be more straightforward. Check out the international aisle of your supermarket.

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Tandoori chicken on skewers.

We make this blend in my spice blend class but don’t tend to use it on the day. There are just so many recipes to be made. I’ve found it easier for everyone to pop these extra recipes up here rather than try to squeeze them on the jar’s label. Are our jars and labels getting smaller, or are we just trying to fit too much on them these days? Or maybe I need a stronger pair of glasses?

Ingredients used in the recipe:

  • Thigh fillets, fish fillets or even a whole chicken – of course you’re going to cook the chicken longer than you would fish, I like to choose thighs for most recipes. They’re juicier than breast and if you’re sticking them on the hot BBQ then you’ll have less risk of overcooking them.
  • Bec’s Tandoori spice mix or a bought one, use as directed. The international food section is growing in our supermarkets in Australia. I love it. Such variety, although if you have an Indan grocer nearby, you have to go check them out. They have small packs of seasonings that are just spices that cost very little. I use to use them a lot before I developed my own. Once you get the taste for this sort of food it’s great to play.
  • Greek yoghurt – if you do head on down to a Indian supermarket grab they’re yoghurt, it’s a little different to greek and worth the try. So why do we use yoghurt on this dish then? Yoghurt tenderises the meat and gives it a bit of a tang in flavour. Great stuff for this recipe.
  • Lemon juice – another protien tenderizer. The acid in the fruit will help break down the protin fibres making your meat more succulent.
  • Salt – is added for taste. Don’t leave it out or you’ll think this dish is bland if using my blend. I add salt to a lot of my blends but I add it on the light side so you have control of the dish.

Why is Shop bought Tandoori So red?

You know how I said if you have an Indian supermarket nearby, you should drop in and check it out? Well, they sell tandoori colour. I believe it’s mainly annatto seed which is used in other things like cheese. Please don’t quote me on it, though, because these little packs don’t tend to have too much information on them.

If you leave the colouring out as I do in my recipe, you can still achieve bright colours from the turmeric and Kashmiri chilli powder. They both have lovely bright colours.

Tandoori chicken on Naan bread.

Tandoori Chicken

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Tandoori chicken or fish (without a tandoori oven). For use with Bec's Tandoori spice blend.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Difficulty Easy
Course Dinner, Lunch
Cuisine Indian style
Servings 4 serves
Method Conventional


  • 500 g thigh fillets cut into strips or fish fillets
  • 15 – 20 g Bec’s Tandoori spice mix or a bought one, use as directed
  • 150 g yoghurt I use greek
  • 1/2 Lemon juice The juice from 1/2 a lemon
  • 1 Salt (to taste)


  • First, make the marinade. Mix the spice blend, yoghurt and lemon together in a large bowl.
  • Add the sliced chicken and coat with marinade.
  • Leave the chicken for at least 1/2 an hour and up to overnight for best results.
  • Best cooked on a BBQ, griddle pan, fry pan or under the grill. You can even use a non-stick cooling rack in your oven. Like I show in class.


You can put these on skewers, add into wraps or have them spice up a plain salad. Play with the amount of spice blend to your own taste. I like to add at least 20 g.

Want to know more?

The recipe for Bec’s spice blend is available at our online store.

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