Jamie Oliver Chicken Tandoori​

There’s something deeply satisfying about tandoori chicken — that unmistakable colour, the smoky char, the creamy tang of yoghurt and lemon soaked deep into the meat. I used to think you had to have a tandoor oven to pull it off properly, but nope. This version, inspired by Jamie, does it all in your regular oven and still delivers big, bold flavour. No clay oven? No problem.

I usually throw this together the night before, tuck it in the fridge, and dream about it all day. By the time it hits the oven, the marinade’s worked its way right into every corner of the chicken, and the house starts to smell like I’ve opened a tiny takeaway out of my kitchen. The broccoli gets roasted until it’s got those little crispy bits — trust me, you won’t miss the naan if you don’t have any. But also, like… have naan.

It’s not fussy, but it feels like a celebration. A bit fiery, a bit messy, and totally worth the effort.

Why You’ll Love It

• Deep, spicy flavour that tastes like it came off a grill
• Oven-baked — no fancy equipment needed
• You can marinate it the night before and forget about it
• Roasted broccoli on the side = built-in veggie win
• Makes loads — great for meal prep or leftovers
• Pairs perfectly with rice, naan, raita, or just your fingers

Ingredients

• 4 cloves garlic
• 1–2 fresh red chillies
• 7cm piece of ginger
• ½ lemon
• 200g low-fat natural yoghurt
• 1 tsp ground cinnamon
• 1 heaped tsp ground cumin
• 1 tsp ground coriander
• 1 heaped tsp paprika
• 12 chicken thighs/drumsticks (1.5kg) — skin off, bone-in
• Groundnut or vegetable oil
• 900g broccoli
• 1 tbsp garam masala
• ½ bunch fresh coriander

How to Make It

Build your marinade base:

Peel the garlic, deseed the chillies, and bash them in a pestle and mortar with a pinch of sea salt. Roughly will do. Peel and grate the ginger, then add that in too. Squeeze in the lemon juice, then stir in the yoghurt, cinnamon, cumin, coriander, paprika, and black pepper. Mix it all together in a big bowl.

Let that chicken soak:

Add the chicken thighs and drumsticks to the marinade, mix really well so it’s all coated, then cover and chuck it in the fridge. Overnight is best (about 12 hours), but even a few hours helps.

Prep for roasting:

Take the chicken out and let it sit at room temp while the oven preheats to 200°C (400°F). Divide the chicken between two big sheets of foil, drizzle with a little oil, wrap them into loose parcels, and place them on large roasting trays.

Bake, then crisp it up:

Roast the chicken in the foil parcels for 30 minutes. This helps it cook through gently. Then, carefully unwrap and return the chicken directly to the trays. Bake for another 30 minutes until golden and sizzling — those charred bits are pure flavour.

Roast the broccoli on the side:

While the chicken finishes up, chop the broccoli into small florets. Spread it out on a tray, toss with a bit of oil, garam masala, salt, and pepper. Roast it in the same oven for 20 minutes, shaking halfway through, until crispy and just a bit caramelised.

Serve it all up:

Pick and chop the coriander leaves. Serve the chicken hot with broccoli, steamed rice or naan, a spoonful of yoghurt, and coriander scattered on top. Maybe a wedge of lemon if you fancy it.

Common Mistakes and How to Dodge Them

Why’s my chicken dry?
You probably overcooked it, or didn’t use bone-in thighs/drumsticks. Breast meat doesn’t hold up as well here. Stick with dark meat and don’t skip the foil step.

Marinade not sticking?
Make sure you pat the chicken dry before marinating. Wet chicken + yoghurt = watery mess.

Broccoli soggy?
You probably overcrowded the pan. Spread it out so it can roast, not steam.

Too spicy?
Use just one chilli — or leave them out altogether if you’re not into heat. The other spices still bring tons of flavour.

Storage and Reheating

Fridge: Chicken and broccoli both last 3–4 days in airtight containers.
Freezer: Chicken freezes beautifully — just cool it completely before wrapping up.
Reheat:

• Oven: Best for crisping it back up — 180°C for 15–20 mins.
• Microwave: Works fine for quick lunches but softens the skin.
• Air fryer: Great for reviving that roasted crisp!

Frequently Asked Questions

Can I use chicken breasts instead?
Sure, but they’ll cook faster and can dry out. Cut them into chunks and reduce cooking time.

What’s a good yoghurt substitute?
Greek yoghurt works too. For dairy-free, try coconut yoghurt — just avoid flavoured ones!

Can I grill it instead of baking?
Absolutely. Finish it on the barbecue for that smoky edge, especially in summer.

Is it super spicy?
Mild to medium, depending on the chillies. You control the heat — so adjust to your own taste!

Nutrition Facts (Per Serving):

• Calories: ~480
• Fat: 22g
• Carbs: 15g
• Protein: 48g
• Sodium: 390mg
• Sugar: 4g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Souvlaki Recipe
• Jamie Oliver Chicken Provençal Recipe
• Jamie Oliver Chicken And Chips