Tandoori chicken with masala roast vegetable salad and creamy coriander yoghurt

I LOVE tandoori chicken, and nowadays you can buy some pretty good pre-made tandoori spice pastes to make it super easy on yourself. However if you do want to make your own, I’ve also provided a recipe to make your own. This very tasty recipe is one we featured in My Food Bag‘s Classic bag and it was a clear favourite with our customers.
Course Main
Servings 4
Calories 431 kcal
Gluten Free


Masala roasted potatoes and carrots

  • 800 g baby potatoes 800g
  • 2 carrots 2 sliced 0.5cm-thick on an angle
  • 1 teaspoon garam masala 1 teaspoon
  • 1 teaspoon curry powder 1 teaspoon
  • 1 tablespoon oil 1 tablespoon

Tandoori chicken

  • 600 g skinless chicken thighsboneless boneless
  • 3-4 tablespoons tandoori paste*
  • 3 tablespoons natural unsweetened yoghurt
  • 1 tablespoon olive oil
  • ½ teaspoon salt


  • 1 Cos or Iceberg lettuce
  • 1 punnet cherry tomatoes
  • 1 Lebanese cucumber

curry yoghurt dressing

  • 3 tablespoons natural unsweetened yoghurt
  • 3 tablespoons mayonnaise
  • ½ teaspoon curry powder
  • ¼-⅓ cup coriander chopped


  • Preheat oven to 200degC (390 Fahrenheit). Line two oven trays with baking paper.
  • Cut any larger baby potatoes in half so they are all roughly the same size. Toss potatoes, carrots, garam masala, curry powder and oil in first prepared tray, season with salt and pepper and bake for about 30 minutes until golden and cooked through.
  • Combine chicken, tandoori paste, yoghurt, olive oil and salt in a shallow dish or bowl and set aside to marinate for 5-10 minutes. Alternatively marinate overnight.
  • When potatoes have been roasting for 10 minutes, place chicken thighs flat onto second prepared tray (with sides/lip) and roast until cooked through, about 20 minutes. Rest for 5 minutes before slicing thickly.
  • While the potatoes and chicken are cooking prepare the salad; roughly chop lettuce; cut cherry tomatoes in half; halve cucumber lengthways and slice thinly on an angle. Arrange all on a platter or toss together in a large bowl.
  • In a small bowl, mix all curry yoghurt dressing ingredients together well.
  • To serve, pile salad onto plates with a few roasted potatoes and carrots. Top with tandoori chicken slices, drizzle over curry yoghurt dressing and garnish with coriander leaves.

*To make your own Tandoori paste:

  • Mix together 1 tablespoon ground cumin, 2 teaspoons ground coriander, 1 tablespoon smoked paprika, 1 teaspoon ground turmeric, 1/2 – 1 teaspoon ground chilli, 1 teaspoon minced fresh ginger, 2 cloves garlic, finely minced, 2 tablespoons tomato paste and 1 teaspoon salt.