Mace - ingredient of Batair Biryani

tandoori chicken

a favourite all over the subcontinent!


1 whole chicken, skinless (about 1.2 kg)
100g double cream
100g thick yogurt
1 tsp. ground cumin
1 tbsp. ginger purée
1 tbsp. garlic purée (or 2 tbsp. ginger and garlic paste)
1 tsp. red chilli powder
1 tsp. salt
Juice of 2 limes
A few threads of saffron (optional)


  • 1. Using a sharp knife make deep cuts on the breast, thigh and legs of the chicken.
  • 2. In a small bowl, add the lime juice, chilli powder and salt. Mix well to make a paste.
  • 3. Rub this mixture all over the chicken and set aside for 15mins.
  • 4. Make a paste of the yogurt, cream, ginger and garlic purées, ground cumin and saffron threads.
  • 5. Rub well all over the chicken and set aside for about at least 2 hours.
  • 6. Place the chicken in a large roasting tray. Cook in a preheated oven for 45 mins at 200ºC/400ºF/gas 6 (or in a hot tandoor).
  • 7. Remove the tray from the oven, baste the chicken with oil and the juices.
  • 8. Turn the chicken over and baste again with oil and the juices from the chicken. Return to the oven to cook for a further 30 mins.
  • 9. Serve with lemon wedges and a yogurt and mint chutney (click here for the recipe).


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