Curry Guide… Tandoori Chicken

Tandoori Chicken is a now popular dish across the world but it has its roots in the region that today comprises Afghanistan, Pakistan and northwest India. The chicken is marinated in yoghurt and a mix of tandoori spices, then cooked in a tandoor oven, with the heat from the wood or charcoal giving the dish its trademark smokiness. The edges of the chicken are often slightly charred and the meat is scored (this was the allow the marinade to penetrate deeper).

Tandoori Chicken Gurkha's InnThe red colour of the meat comes from the cayenne pepper, red chilli powder and turmeric in the spice mix, although some chefs add food colouring. In recent years there has been a backlash against the use of this red colouring and the days of Day-Glo looking chicken are slowly becoming a thing of the past.

Tandoori Chicken is a popular starter with chutneys and makes a great snack with a Butter Nan.It also serves the base for a number of curries such as Butter Chicken. The chicken is often served to the table sizzling and for that reason it is sometimes called a Sizzler.


The Spice Card offers savings on curries, including on takeaways at many venues. You can get your Spice Card here.

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