Chicken Tandoori – Serves 4

A popular dish worldwide Tandoori Chicken is marinated in yogurt and spices. Traditionally cooked in a cylindrical clay oven, many Tandoori chicken recipes have now been adapted for anyone who would like to have ago at cooking it themselves at home.




4 Chicken leg quarters

2 tbsp Khanum Tandoori Curry Paste

2 tbsp Khanum Ghee*

1 tsp Lime Juice

1 tbsp of oil

1 tsp Sea salt

227g Natural Yogurt

*Khanum Butter Ghee, Pure Butter Ghee or Vegetable Ghee can be used. Choose your favourite.




  1. Add to a large mixing bowl the Khanum Tandoori Curry Paste, Yogur, Lime juice & salt. Stir until ingredients are combined.
  2. Cut slices into the chicken quarters in 3 or 4 places to allow the marinade to seep through. Coat the chicken, cover, and leave in the fridge for 6-8 hours.
  3. Heat the Khanum Ghee in a pan on a high heat. Once melted brush the Ghee onto a heated grill.
  4. Place the chicken on a preheated grill and cook for 10 minutes. Turn the chicken and brush the chicken with marinade. Add more ghee to the grill if needed to prevent the chicken from sticking and cook for a further 10 minutes. Repeat this process and cook for a further 15 minutes or until the juices run clear.
  5. Serve with your choice of sides.



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