Recipe: Tandoori chicken with mint yoghurt

Recipe courtesy of Asian Food Network

A quintessential Indian classic, tandoori chicken is prepared by marinating the meat with yogurt and a fragrant blend of spices which include garam and chaat masala.

Best marinated for a whole day to fully soak up all the flavours, the chicken is then roasted until juicy and tender.

A mint yogurt sauce offers a refreshing tartness that goes really well with the meat and a serving of sautéed vegetables perfectly rounds up this healthy low carb meal.

Serves one person.


Tandoori chicken:

  • 200g chicken breast (skinless, cut into strips)
  • 50g Greek yogurt
  • 15g ginger (minced)
  • 15g garlic (minced)
  • 10g lemon juice
  • 3g garam masala
  • 10g paprika
  • 0.5g chilli powder
  • 4g fenugreek leaves (kasuri methi), dry
  • 15g mustard oil
  • 2g chaat masala
  • 2.5g sea salt
  • 2.5g cumin powder

Sautéed vegetables:

  • 15g olive oil
  • 180g broccoli (cut into florets)
  • 60g white onion (chopped)
  • 2.5g salt
  • 0.5g pepper
  • 30g water

Mint yoghurt:

  • 40g greek yoghurt
  • 2g chaat masala
  • 2g ground cumin
  • 2g sea salt
  • 8g water
  • 5g mint leaf
  • 5g coriander leaf


1) Marinating the chicken

  • In a mixing bowl, combine Greek yogurt, ginger, garlic, lemon juice, garam masala, paprika, chilli powder, fenugreek leaves, mustard oil, chaat masala, sea salt and cumin powder.
  • Add chicken and mix well. 
  • Marinade the chicken in the fridge overnight, or for 24 hours if you have time.
How to make Indian mint yogurt according to Newshub via Asian Food Network.
Photo credit: Asian Food Network

2) Making the mint yogurt

  • Using a pestle and mortar, make a paste with the mint, coriander, salt, and water.
  • Remove paste from the mortar.
  • Add in the chaat masala, cumin powder, and Greek yoghurt to the paste, combine well then set aside.

3) Sautéing the vegetables

  • In a pan, heat the olive oil and sauté the onions till they have softened.
  • Add in the broccoli florets, salt, pepper and water, cook for another 2-3 mins, stirring well.
  • Remove from heat and set aside.

4) Roasting the chicken

  • Lay the marinated chicken on a wax lined tray.
  • Roast the chicken at 230⁰C for 8-12 min, until cooked through.

Plate and serve

  • Serve chicken on a bed of broccoli, with the mint yoghurt on the side.

Asian Food Network