Tandoori Chicken Twist!

This recipe with the addition of grated cheddar cheese was first introduced by chefs to mellow the spicy flavours of the original Chicken Tandoori. It’s quick to make and one of our favourites.


900g Breast or thigh chicken, cut into bite sized pieces
1 tbsp Garlic, finely chopped
1 tbsp Ginger, finely chopped
Juice of half a lemon or lime
1/2 tsp salt (optional)
50g Grated cheddar cheese
4 tbsp Greek natural yogurt
2 tbsp Single cream
20g Shemin’s Tandoori Spice Blend or to taste
1 tsp Shemin’s Garam Masala
2 tbsp Sunflower oil


1. Put the chicken pieces in a bowl and mix in the garlic, ginger, lemon and salt. Leave to marinate.

2. In a separate bowl put in the grated cheese and crush it up with your fingers. Then add all the other ingredients and mix well. Add the chicken pieces and mix until the chicken is coated with the marinade.

3. You can now put the chicken on skewers or simply put it under a hot grill and cook until done. I like it slightly charred.

This recipe is great with salad and chips.

Serves 6

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