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Tandoori Chicken & Mango Lassi Shake


  • Food Processor
  • Blender


For the Tandoori Chicken:

  • 575 g skinless chicken thigh, with 3-4 slits cut into each one I like to use bone in for extra flavour
  • 1 1/2 tsp salt or according to taste
  • juice of 1/2 lime
  • 3 tbsp crispy fried onions optional (usually found in the salad topper section of supermarkets)
  • 2-3 fresh green chillies as per your taste
  • 4 ” ginger cut into small chunks
  • 2 large cloves garlic peeled
  • small handful fresh coriander
  • 3 tbsp Greek yoghurt
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/4 tsp chilli powder or chilli flakes
  • 2 tbsp oil

To serve:

  • chaat masala optional
  • lime

To make the Mango Lassi Shake

  • 400 ml mango pulp Kesar/Alphonso mango pulp is best
  • 250 ml milk
  • 25-30 ice cubes
  • 2-3 tsp sugar/honey optional, as per your taste


  • Place chicken in a bowl and add the lime juice and salt. Mix well. If you have time, allow to marinate for 30mins - 1hour.
  • Pre heat grill at the maximum temperature setting and place a wire tray on a foil lined baking sheet and keep aside. Then place the fried onions, chillies, ginger, garlic and fresh coriander in a food processor and blitz until a coarse paste forms (it does not have to be very smooth).
  • Tip this paste onto the chicken. Then add the yoghurt and all of the spices as well as the oil. Mix well and work the marination into the slits of the chicken. Tip - if you can, allow the chicken to marinate for 2-3 hours / overnight as it will allow the flavours to really absorb into the chicken.
  • When you are ready to cook, place the chicken pieces on the wire tray and cook in your grill for 8-10 minutes. It should have a slight char and should be about 70% cooked of the way. Now, turn the chicken pieces over and continue to grill for a further 3-5 minutes. The meat should be white all the way through. You can cook for a little longer if you like it to be slightly more charred all over but be careful not to overcook. (You can also cook this on the BBQ! )
  • Remove from grill. Drizzle over any extra marination that has dropped onto the foil along with a good sprinkle of chaat masala and lime juice.
  • To make the mango lassi, add all of the ingredients to a blender and blend until smooth. Pour into a glass an garnish with lime zest, pomegranate seeds or fresh mint. Enjoy immediately!


You marinade should not be too wet - it should be like a thick paste. If you find it is more on the wet side, you can add 1-2tsp of gram flour (chickpea flour) along with a pinch of salt. This will help the marinade stick to your chicken as it grills.