Have you ever bought tandoori chicken and been disappointed and uttered the phrase 

“I could have made that better myself”

Well now you can, follow this simple tasty recipe and you’ll never be disappointed again, I’m serving mine with a minty yogurt dip, great with a nice cold beer watching a film on the TV

Go on! Give it a try 

This recipe will serve 4 people 


FOR THE CHICKEN 1.75kg/4lbs chicken drumsticks, skinned

pinch salt

2 lemons, juice only

500g/1lb 2oz plain yoghurt

3-4 tbsp tandoori spice mix (you can get really good quality mixes in the supermarket)

FOR THE YOGURT DIP (optional but I love it) 

3-4 tbsps plain yoghurt

pinch salt

pinch sugar

5 fresh mint sprigs

1 green chilli, deseeded, sliced


Cut deep incisions into the chicken flesh with a sharp knife. 

Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated.

Whisk the yoghurt and tandoori spice mix in a bowl until well combined.

 Pour the marinade over the chicken and massage into the flesh.

 Cover with clingfilm and chill in the fridge overnight.

Preheat your grill or oven to high.

Lift the drumsticks from the tandoori mixture and gently shake off any excess. 

Place a wire rack over a roasting tin and lay the drumsticks on it. 

Grill for 25 minutes, turn regularly, until the chicken is cooked through. Add more lemon juice to taste.

For the dip, place all of the ingredients into a food processor and blend until smooth. 

Serve with the chicken drumsticks.

And enjoy your home made tandoori spiced chicken 

You’ll never buy it again! 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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