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Chicken Thighs in Tandoori Marinade

My Tandoori Marinade can be used for a variety of purposes, from this Tandoori Chicken recipe, to tandoori fish, paneer (Indian cheese) and vegetables. The difference between my marinade and the store bought one is that it is a fresh marinade made with garlic, ginger, lemon juice and honey with no added artificial flavours.


1 x Badu’s Tandoori Marinade

3 tbsp (100g) plain yoghurt

1kg skinless chicken thighs (score to allow marinade to penetrate deeper)

Prep time – 10 mins

Cooking time: 35 – 45 mins

Serves 4 – 6


Add all ingredients together and mix well.

You can cook right away but I always like to leave it for at least an hour or sometimes overnight in the fridge to marinade.

Preheat oven to 200°C/180 fan/gas 6. Or get the BBQ ready.

Arrange marinated chicken on a foil lined baking tray and roast for 35 – 40 minutes turning half way through cooking until lovey and charred. If BBQ-ing ensure the chicken is cooked through before serving.

When chicken in ready serve with lemon wedges and a large green salad.