Recipes: Pataks Tandoori Chicken


Tandoori chicken is a tangy yet mild marinade, which can be difficult to cook because of the number of spices involved. However, Patak’s are able to offer a helping hand with their range of curry pastes.

The curry team at Patak’s have teamed up with The Global Herald to release a number of sizzling summer recipes. Try this one out for an invigorated family roast or a spicy addition to sandwiches when cold.

Table of Contents


For The Marinated Chicken

  • 1 Whole Chicken (Around 1500g)
  • 140g Tandoori Paste
  • 140g Natural Yoghurt
  • 2 Tbsp Vegetable Oil

For The Vegetables

  • 1 Red Pepper (Deseeded and diced roughly around 3 cm)
  • 1 Green Pepper (Deseeded and diced roughly around 3 cm)
  • 1 Yellow Pepper (Deseeded and diced roughly around 3 cm)
  • 1 Courgette (Diced roughly around 3cm)
  • 2 Medium Red Onions (Peeled and cut into wedges)
  • 350g Butternut Squash (Deseeded and diced roughly around 3 cm)
  • 45g Honey
  • 35g Patak’s Tandoori Paste
  • 35g Yoghurt Salt Cracked Black Pepper

For the Yoghurt

  • 300g Natural yoghurt
  • 5g Fresh mint (Finely chopped)
  • 30g Honey
  • Freshly Chopped coriander


For The Marinated Chicken

  1. Mix together the tandoori paste and yoghurt.
  2. With a small sharp knife carefully make small incisions (around 1 cm) all around the chicken flesh; this will help the marinade penetrate the meat.
  3. Coat the chicken in the marinade ensuring it’s completely covered.
  4. Cover with cling film and place in the refrigerator for at least 2 hours.

For The Vegetables

  1. In a large bowl mix together the yoghurt, honey and Tandoori paste.
  2. Add the vegetables and mix around ensuring they are all evenly coated.
  3. Cover with cling film and place in the refrigerator for at least 2 hours.

Cooking the Dish

  1. Preheat the oven to around 180⁰C (Gas Mark 4)
  2. Place the chicken on a roasting tray and pour over the Vegetable oil.
  3. Cover with foil and place into the oven for 30 minutes.
  4. Remove the foil and slide a large Carving fork into the chicken and lift it out of the roasting tray.
  5. Place the vegetables on to the roasting tray and place the chicken back on top of the vegetables.
  6. Place back into the oven uncovered for a further 40 minutes.
  7. Remove the chicken and leave on a wire rack to rest.
  8. Drain any excess juice from the vegetables, turn the oven up to 220⁰C (Gas Mark 7) and place the vegetables back in the oven for a further 15minutes.
  9. Divide the chicken into 4 portions, serve with mint yoghurt and garnish with coriander.

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