Family Food Magazine
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  • Royal Tandoori Chicken


    TANDORI CHICKENRecipe Kerrygold Spreadable and Jayne Adye  / Image Kerrygold (

    This recipe was made using Kerrygold Spreadable with Irish Butter and Olive Oil, taken from the Kerrygold Community Recip-e-book, available for free download now

    ‘I developed this recipe at the time of the Royal Wedding in the summer. It’s a great party dish and adaptable for any number of people and tasty for children too.’ Jayne Adye

    Royal Tandoori Chicken

    Serving Size: 4


    • 8 chicken legs and thighs, skin on (or you could use chicken breasts if you prefer)
    • For the garlic ginger paste:
    • 100g (3½ oz) garlic cloves, peeled and roughly chopped
    • 100g (3½ oz) fresh ginger, chopped
    • 25g (1oz) Kerrygold Lighter Spreadable with olive oil
    • For the marinade:
    • 1 tbsp garlic ginger paste, made as above
    • 2 tbsp lemon juice
    • 1tsp salt
    • 1tsp red chilli powder
    • For the spiced yoghurt:
    • 250g (9oz) thick natural yoghurt
    • 1tsp garam masala
    • 100ml (3 ½ fl oz) vegetable oil
    • ½ tsp ground cinnamon
    • ½ tsp red chilli powder
    • 1tsp salt
    • Melted Kerrygold Lighter Spreadable with olive oil, to baste
    • Lime juice, to serve


    1. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4.
    2. Make 2 or 3 deep incisions in each chicken leg and thigh without cutting right through the flesh, then place in a shallow dish.
    3. Place the garlic and ginger in a food processor with the Kerrygold Lighter Spreadable and blitz to make a smooth paste. (You’ll only be using 1 tablespoon for the above quantity of chicken, but you can store this in the refrigerator with a layer of oil on top for a couple of weeks or it can be frozen to be used another time).
    4. Mix the lemon juice with 1 tbsp of the ginger garlic paste, salt and chilli powder. Spread all over the chicken and set aside to marinade for 15 minutes or cover and chill overnight if preferred.
    5. Meanwhile mix together the ingredients for the spiced yoghurt. Drain any liquid from the chicken, coat with the spiced yoghurt and leave to marinade for at least another 15 minutes.
    6. Line a roasting dish with foil (this makes washing-up much easier!) then place a rack on top. Arrange the chicken on the rack and roast for 25-30 minutes.
    7. Take out of the oven and baste with melted Kerrygold Lighter Spreadable. Return to the oven and cook for a further 10minutes or until it is cooked through. Check with a sharp knife – the juices should run clear. Remove and rest on the rack for 5 minutes, then serve, sprinkled with lime juice.
    8. Leave the chicken legs and thighs on the bone and serve with warm mini naan bread, thinly sliced red onion and cucumber and a cooling raita, made with finely chopped cucumber and coriander mixed with 150g (6oz) low fat natural yogurt. Alternatively, strip the chicken from the bones and mix with a little mayonnaise and serve on top of crispy gem lettuce leaves for something a little different.


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