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Photo of Tandoori chicken by WW

Tandoori chicken

Total Time
1 hr 5 min
20 min
45 min
Mop up the exotic flavours of this quintessential Indian dish with fluffy pieces of naan, then sit back and watch the satisfaction spread into your guests' smiles


Tandoori paste

2 tbs

Plain or natural yoghurt, low-fat, no added sugar

200 g

Chicken thigh, skinless, raw

550 g, fat trimmed, halved (buy 600g lovely legs)

Fennel seeds

½ tsp, crushed


4 medium, halved


3 medium, coarsely chopped

Naan bread

140 g, (2 x 70g pieces)

Lebanese cucumber

2 medium, finely chopped

Fresh coriander

cup(s), chopped

Fresh mint

¼ cup(s), chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper.
  2. Combine curry paste and ¼ cup (70g) yoghurt in a large glass or ceramic bowl. Add chicken and turn to coat. Place chicken in a single layer on 1 of the prepared trays. Sprinkle chicken with fennel and bake for 45–50 minutes or until browned and cooked through.
  3. Meanwhile, place tomatoes and zucchini on remaining prepared tray. Lightly spray with oil and season with salt and freshly ground black pepper. Bake with chicken for 40–45 minutes or until golden and tender. Warm naan bread following packet instructions.
  4. Combine cucumber and coriander in a small serving bowl. Combine mint and remaining yoghurt in another serving bowl. Serve tandoori chicken with roasted vegetables, naan, cucumber sambal and mint raita.


Chicken lovely legs are drumsticks with the bones trimmed and skin removed. They are available from most supermarkets or from specialty chicken shops.TIP: To crush whole spices, place them in a mortar and pestle and gently pound until the seeds just start to break up. Or place them in a plastic bag and gently roll with a rolling pin.