Tandoori Chicken With Pickled Onions

This recipe sounds complicated but it is pretty straightforward and incredibly delicious. When the chicken is baking in the oven the house smells incredible.  This is not something the little kids will eat as I like to have this a bit spicy.  Adding the cooling Greek yoghurt calms the heat down considerably making it a very mild dish but I still just cook a few pieces of the chicken without the marinade.  You can just drizzle the plain chicken with a little olive oil and season with salt and pepper and bake them or quickly grill them on the BBQ.

The marinade can be used for a whole chicken jointed and then served with salad but you will need to adjust the cooking time.  In this family, tortillas are an absoloute favourite so I just use chicken breast or thigh.

The pickled onions are brilliant and so much easier to make than the name implies.  I first came across them in a Donna Hay magazine and I use them for so many things.  The sliced onion is just mixed into white wine vinegar, olive oil and a little salt.  It is surprising how quickly the onions soften and the harshness of the onion is softened too.

tandoori chicken with pickled onions

8 boneless chicken thighs
300g natural/Greek yoghurt
3 tablespoons tandoori paste
2 cloves garlic, crushed
2 cm fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam marsala
1 teaspoon chilli (or less if you don’t want too much heat)
1 teaspoon turmeric
1 teaspoon salt

pickled onions

1 red onion, thinly sliced
1 tablespoon white wine vinegar
1/2 tablespoon olive oil
pinch of sea salt

to serve

warmed roti or tortillas
greek yoghurt
fresh mint leaves
salad greens (crunchy iceberg would be ideal)

Mix together the yoghurt, tandoori paste, garlic, ginger, spices and salt.  Trim and flatten the chicken thighs evenly with a mallet.  Add to the marinade and coat the chicken well.  Cover and pop in the fridge for at least a couple of hours.

Preheat oven to 200 degrees and line a baking tray.  Arrange the chicken thighs on the baking tray and bake for 20 – 25 minutes or until cooked.  Leave to rest for 5 minutes then slice on the diagonal.

For the pickled onions, place the thinly sliced onions, white wine vinegar, olive oil and salt into a non-metalic bowl and toss together.  Leave to stand for 10 minutes or until the onions are soft.

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5 Responses to Tandoori Chicken With Pickled Onions

  1. Diana says:

    Spicy chicken tandoori…. delish!! Thanks so much – will definitely be trying this one out!

  2. Elizabeth says:

    We struggle to get decent chicken thighs around here (north of Brisbane)…skin-on thighs are the holy grail. Where do you get yours?

    • natalie says:

      That is a bit tricky. Chicken thighs are readily available in Brisbane. Just use chicken breast if you want to have the tandoori chicken wrapped in roti otherwise just marinade any skinless chicken joint and serve with salad.

  3. Angela says:

    Hi Nat,
    I made this the other night and everyone loved it. Thanks again for such wonderful and simple recipes. I have earmarked quite a number to make so will hopefully get to them all.
    Your blog is absolutely wonderful…it really is No.1 for me. Each recipe is tried and true as well as family-friendly, with heart-warming stories to accompany each one.
    A very big thank you.

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