Romy Gill's Tandoori Chicken

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Romy Gill's Tandoori Chicken
Electus

Servings:	Serves 4
Calories per serving:	367
Ready in:	1 day, 50 minutes
Prep. time:	1 day
Cook time:	50 minutes
Difficulty:
Recipe author:	Chef
First published:	1st September 2026

Best recipe review Garlic, ginger, spice and colour! 4.5/5 Very authentic looking and tasting The Judge

After buying Romy Gill's excellent "Romy Gill's India", one of the recipes that I regularly use is tandoori masala Kukkad.

After making variations of this around thirty times, this is my preferred version.

The main changes are that I use chicken thigh fillets and Sapana Ginger and Garlic Paste instead of fresh ginger and garlic.

Instead of chilli powder, I now use Taste Sensation harissa seasoning as the flavour is good and it's easier to moderate the heat if I'm serving this to guests!

I use a mixture of szechuan peppercorns and black peppercorns, additional panch phoran and a little jaggery to sweeten. Other than that the recipe is quite similar.

I cook the chicken on a rack over a tray covered with greaseproof paper, under a low grill (170° C) for about 50 minutes.

We now also prefer to serve this chicken cold as it is fabulous finger food.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 800 g pack of Aldi chicken thigh fillets
• 2 heaped tablespoons of Sapana Ginger and Garlic Paste
• 4 teaspoons of tandoori masala
• 2 teaspoons Taste Sensation harissa seasoning
• 2 teaspoons whole coriander seeds (grinding spices)
• 1 teaspoon panch phoran (grinding spices)
• ½ teaspoon szechuan peppercorns (grinding spices)
• ½ teaspoon black peppercorns (grinding spices)
• 1 scant teaspoons pink sea salt (grinding spices)
• 3 tablespoons plain natural yogurt
• 4 tablespoons vegetable oil
• 3 tablespoon lime juice
• 1 scant teaspoon jaggery

Mise en place

• Stab the chicken pieces all over and cut slashes in the meat to allow the marinade to penetrate.
• Cover with the marinade and leave for 24 hours.

Method

1. Grind all of the grinding spices together and mix all of the ingredients together into the yogurt, including the vegetable oil.
2. Cover the chicken pieces with marinade in a cool place for 24 hours or more.
3. When ready to cook, lay the chicken pieces out on a rack over a tray covered with greaseproof paper.
4. Grill at 170° C for around 50 minutes, turning once.

Serving suggestions

Eat hot or allow to cool and serve as finger food.

Recipe source

• Romy Gill's excellent "Romy Gill's India"

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