Tandoori chicken with spinach yogurt

No need for Indian takeaways when you can make this tandoori chicken meal with homemade spinach yogurt (raita).
Serves: 4
Costs: Cheap as chips


    • 4 skinless chicken breasts (500g/1lb)
    • Half a tub (100g) plain yogurt
    • ½ tsp each ground turmeric, ground cumin, ground coriander, paprika; a little salt
    • (or use 2-3tbsp Gujarat Masala curry paste)
    • 1 small green chilli, deseeded and finely chopped OR ½ teaspoon chilli powder
    • 1 clove garlic, peeled and roughly chopped
    • 1tbsp peeled and finely grated fresh root ginger
    • 1tbsp lemon juice
    • 1tbsp vegetable oil
    • 1tbsp melted butter

For the spinach yogurt

    • (raita)
    • 60g (2oz) fresh spinach, washed and stalks trimmed
    • Half a tub (100g) plain yogurt
    • 1 clove garlic, peeled and crushed
    • Salt and freshly ground black pepper

To serve

    • 4 naan breads, heated through
    • Lime wedges
    • Tomato and onion salad (See Sue’s tip,, right)


    1. Score each chicken breast about five times.
    1. Spoon the yogurt into a bowl and mix in the spices, chilli, garlic, ginger, lemon juice and oil to make a smooth paste. Spread this all over the chicken breasts. Leave to marinate at least 30 mins or, for a richer flavour, overnight.
    1. Set the oven to gas mark 8 or 230°C. Place the chicken, scored side up, in an oiled roasting tin. Drizzle with butter and bake for 20-25 mins. Or grill it for the same amount of time.
    1. To make the spinach raita: Cook spinach, in a covered pan, for 3-5 mins until wilted (no extra water needed). Stir occasionally. Drain and squeeze out water. Whisk yogurt, garlic and seasoning until smooth. Stir in spinach, and chill.
    1. Serve the chicken garnished with lime wedges, the spinach raita, warmed naan bread, and tomato and onion salad. (Not suitable for freezing).

Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe

Nutritional information per portion

fat 30.0g saturates 7.0g calories 791(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.