This delicious Chicken Tandoori recipe by Jamie Oliver is a flavorful, easy-to-make meal perfect for weeknights or family gatherings. Marinated in spiced yoghurt, the chicken turns tender and golden, while roasted broccoli adds a nutritious touch. With simple ingredients and bold flavors, this dish pairs beautifully with rice and raita for a comforting feast!
Ingredients Needed
- 4 cloves of garlic
- 1-2 fresh red chillies
- 7cm (3 inches) piece of ginger
- ½ a lemon
- 200g (¾ cup) low-fat natural yoghurt
- 1 tsp ground cinnamon
- 1 heaped tsp ground cumin
- 1 tsp ground coriander
- 1 heaped tsp paprika
- 12 chicken thighs and drumsticks, skin-on (1.5kg/3.3 lbs), preferably free-range
- 1 tbsp groundnut oil (or vegetable oil)
- 900g (2 lbs) broccoli
- 1 tbsp garam masala
- ½ bunch of fresh coriander (cilantro), leaves picked
How To Make Chicken Tandoori
- Prepare the marinade: Peel the garlic, deseed the chillies, and roughly chop both. Place in a pestle and mortar with a pinch of sea salt and bash to a rough paste. Transfer to a large bowl.
- Add spices and yoghurt: Peel and finely grate the ginger, then add it to the bowl along with lemon juice, yoghurt, cinnamon, cumin, coriander, paprika, and ½ tsp of black pepper. Mix well.
- Marinate the chicken: Add the chicken pieces to the marinade, stir to coat thoroughly, cover with cling film (plastic wrap), and refrigerate for 12 hours or overnight.
- Bring to room temperature: Remove the chicken from the fridge 30 minutes before cooking to allow it to come to room temperature.
- Preheat the oven: Set your oven to 200ºC (400ºF/gas 6).
- Bake the chicken: Divide the chicken between two large sheets of tin foil. Drizzle with oil, wrap into parcels, and place on a roasting tray. Bake for 30 minutes.
- Finish cooking: Remove the foil, place the chicken directly on the tray, and bake for another 30 minutes until golden and cooked through.
- Prepare the broccoli: While the chicken bakes, cut the broccoli into equal-sized florets. Spread them on a large roasting tray, sprinkle with garam masala, season with salt and pepper, and drizzle with oil.
- Roast the broccoli: Place the broccoli in the oven for 20 minutes, alongside the chicken, until tender and slightly charred, shaking the tray occasionally.
- Garnish and serve: Sprinkle fresh coriander leaves (cilantro) over the chicken and broccoli before serving. Pair with steamed rice and a dollop of raita for a complete meal.
Recipe Tips
- Marinate overnight for maximum flavor: Let the chicken sit in the spiced yoghurt marinade for at least 12 hours to ensure the spices fully soak into the meat.
- Don’t skip the foil step: Wrapping the chicken in foil for the first bake keeps it juicy and tender before crisping it up in the oven.
- Cut broccoli into equal pieces: This ensures even roasting, giving you perfectly tender and slightly charred florets every time.
- Let the chicken rest before serving: Resting the cooked chicken for a few minutes helps keep the juices inside and makes it even more flavorful.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken tandoori cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the chicken to cool completely, then place it in a freezer-safe container or bag. Store in the freezer for up to 3 months. To thaw, transfer it to the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the chicken on a baking tray, cover with foil to prevent drying, and heat for 15-20 minutes until warmed.
Nutrition Facts
Serving Size: 1 piece (approx. 150g)
- Calories: 257
- Total Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 94mg
- Sodium: 260mg
- Potassium: 381mg
- Total Carbohydrate: 3.5g
- Dietary Fiber: 0.5g
- Sugars: 2.3g
- Protein: 35g
Try More Jamie Oliver Recipes:
- Jamie Oliver Southern Fried Chicken
- Jamie Oliver Indian Roast Chicken
- Jamie Oliver Air Fryer Chicken In Pastry
- Jamie Oliver Coronation Chicken Recipe
Jamie Oliver Chicken Tandoori
Description
This delicious Chicken Tandoori recipe by Jamie Oliver is a flavorful, easy-to-make meal perfect for weeknights or family gatherings. Marinated in spiced yoghurt, the chicken turns tender and golden, while roasted broccoli adds a nutritious touch. With simple ingredients and bold flavors, this dish pairs beautifully with rice and raita for a comforting feast!
Ingredients
Instructions
- Prepare the marinade: Peel the garlic, deseed the chillies, and roughly chop both. Place in a pestle and mortar with a pinch of sea salt and bash to a rough paste. Transfer to a large bowl.
- Add spices and yoghurt: Peel and finely grate the ginger, then add it to the bowl along with lemon juice, yoghurt, cinnamon, cumin, coriander, paprika, and ½ tsp of black pepper. Mix well.
- Marinate the chicken: Add the chicken pieces to the marinade, stir to coat thoroughly, cover with cling film (plastic wrap), and refrigerate for 12 hours or overnight.
- Bring to room temperature: Remove the chicken from the fridge 30 minutes before cooking to allow it to come to room temperature.
- Preheat the oven: Set your oven to 200ºC (400ºF/gas 6).
- Bake the chicken: Divide the chicken between two large sheets of tin foil. Drizzle with oil, wrap into parcels, and place on a roasting tray. Bake for 30 minutes.
- Finish cooking: Remove the foil, place the chicken directly on the tray, and bake for another 30 minutes until golden and cooked through.
- Prepare the broccoli: While the chicken bakes, cut the broccoli into equal-sized florets. Spread them on a large roasting tray, sprinkle with garam masala, season with salt and pepper, and drizzle with oil.
- Roast the broccoli: Place the broccoli in the oven for 20 minutes, alongside the chicken, until tender and slightly charred, shaking the tray occasionally.
- Garnish and serve: Sprinkle fresh coriander leaves (cilantro) over the chicken and broccoli before serving. Pair with steamed rice and a dollop of raita for a complete meal.
Notes
- Marinate overnight for maximum flavor: Let the chicken sit in the spiced yoghurt marinade for at least 12 hours to ensure the spices fully soak into the meat.
- Don’t skip the foil step: Wrapping the chicken in foil for the first bake keeps it juicy and tender before crisping it up in the oven.
- Cut broccoli into equal pieces: This ensures even roasting, giving you perfectly tender and slightly charred florets every time.
- Let the chicken rest before serving: Resting the cooked chicken for a few minutes helps keep the juices inside and makes it even more flavorful.
Jamie Oliver Chicken Tandoori