Tandoori chicken


I recently got my hands on a beautiful new cookbook by Zorah Booley (creator of In The Midnight Kitchen). “The Everyday Low-FODMAP cookbook” is filled with delicious recipes designed around good gut health, to help soothe inflammation and reduce the symptoms associated with IBS. The book includes everything from comforting side dishes to breakfasts, easy meals to decadent desserts, and more. And with such a gorgeous selection of dishes no-one ever needs to feel left out or deprived when following the Low-FODMAP diet.



Zorah has kindly given me permission to share a recipe from her book, and I’d love you to try her recipe for this Eastern-influence tandoori chicken. This dish is packed with flavour thanks to all the spices that have been included, but is easy enough to prepare for a weeknight meal. I made the sauce mixture ahead of time and let my chicken pieces marinade overnight which gave them even more flavour, yum! I served the chicken with rice, a tomato salad and some plain yoghurt. It was truly delicious and a hit at dinner time!



If you’d like to get your hands on a copy of Zorah’s book you can purchase it online from Loot.co.za using this link. Don’t forget to check out her website and Instagram account for even more tasty recipes and ideas. I have my eye on a few of the other recipes and can’t wait to try them!




  • 60ml (¼ cup) vegetable oil
  • 10ml (2 tsp) lemon juice
  • 1 bay leaf or curry leaf
  • 2 garlic cloves, crushed
  • 4cm piece fresh ginger, minced
  • 15ml (1 tbsp) ground coriander
  • 7.5ml (1½ tsp) chilli powder
  • 3.75ml (¾ tsp) salt
  • 7.5ml (1½ tsp) cayenne pepper
  • 15ml (1 tbsp) mayonnaise
  • 15ml (1 tbsp) plain yoghurt
  • 4-5 chicken pieces, bone in (I used thighs and drumsticks)

1.) Place all of the ingredients except the chicken in a bowl. Mix well to combine. Add the chicken pieces and stir to coat the chicken in the sauce. Cover the bowl and leave in the fridge to marinade for 1-3 hours. Alternatively, leave to marinade overnight.

2.) Preheat the oven to 175°C. Line an oven rack or tray with foil. Arrange the chicken pieces on the foil, reserving any leftover sauce for basting.

3.) Roast the chicken for 25 minutes. After 15 minutes of cooking time turn the chicken pieces over and baste with leftover sauce.

4.) After the 25 minute cooking time increase the oven temperature to 200ºC and turn on the grill. Grill the chicken for 5-8 minutes per side. Take the chicken out of the oven and enjoy with your favourite side dishes.


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