Easy Tandoori Chicken Recipe

garlic prawns

Tandoori chicken is an Indian favourite and if you cut back on the oil it becomes a healthy dish. You don’t need a special tandoor oven for this recipe, and can make it in a normal oven. Tandoori chicken can be made with either disjointed pieces of chicken or with chicken breasts. Either way, it can be eaten in a myriad of ways, with naan bread, rice, as a topping for pizzas or as a filling in wraps and sandwiches.

To get the bright yellow colour, you can either use store bought Tandoori Masala, or add turmeric to the marinade for a less orangy colour. Weight watchers points values have been calculated for this Tandoori Chicken recipe.

Serves Prep Time Cook Time Calories Sat Fat WW Points
5 wraps 15 mins 30 mins 415 3.75g 8.5

Note: Calories, Saturated Fats and Weight Watchers Points are on a per serving basis.

  • 500 g chicken fillet (slice into scallops)
  • 1 cup low fat plain yoghurt
  • 1 teaspoon garlic (crushed)
  • 1 teaspoon ginger (crushed)
  • 1 teaspoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin powder
  • 1 teaspoon cayenne pepper
  • 0.5 teaspoon tumeric or tandoori powder
  • 5 wholemeal wraps
  • Salt to season
  • Yoghurt and cucumber slices for serving
  • Fresh Coriander for garnish
Preheat your oven to 220 degrees celsius. In a bowl, marinate the chicken with olive oil, yoghurt, ginger, garlic, lemon juice, and spices and mix well. Leave it to marinate for 3 hours in the fridge. When it’s ready, place the chicken on a baking tray lightly sprayed with olive oil and bake for 30 minutes. Don’t overcook the chicken and remove when its still juicy. you can test by pricking it with a fork. Divide it equally into five parts for the five wraps. Make each tandoori chicken wrap with chicken, yoghurt, cucumber and coriander.

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