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Tandoori chicken

Written by FDM

A recipe of Indian origin created by Chef Akrame, restaurant Shirvan Café Métisse, Mandarin Oriental, Marrakech. A true delight!

Ingredients (6 people)

–  1 chicken (whole, cut into pieces)
–  1 lime
–  2 onions
–  3 cloves of garlic
–  3 natural yogurts
–  4 stalks of coriander
–  4 tbsp of tandoori spices (+/- according to taste)
–  1 tsp coriander (ground)
–  1 tbsp coconut
–  Salt and pepper


In a salad bowl, squeeze the lime, add the chicken pieces, mix well so that all the pieces are merged with the lime juice.

Peel and finely chop the garlic and onions. In another bowl, pour the natural yogurts, add the minced onions and garlic, add the tandoori spices, the ground coriander, salt, and pepper. Then add the chicken pieces with the lemon juice to the sauce. Mix well so that the marinade covers all the pieces of meat. Refrigerate for at least 12 hours. Once the resting time is over, preheat the oven at 210°.

On the oven rack, place the chicken pieces, put the tandoori chicken on top of the baking sheet, and cook for 40 minutes, turning the chicken pieces several times, brushing them with the marinade each time.

Once the tandoori chicken is cooked, remove it from the oven, chop the coriander and sprinkle it over the chicken pieces and sprinkle with coconut.