Tandoori chicken with chickpea curry

  • Average
  • 10 minutes + 8h marinade
  • 30 minutes + 20min
  • Average

Succulent tandoori chicken thighs, tender and fragrant, topped with a creamy exotic chickpea curry. An irresistible culinary adventure.




  • 2 chicken legs
  • 1 greek yogurt
  • Tandoori spice
  • 1 garlic clove
  • 300g chickpeas
  • 1 onion
  • 1 can of tomato paste
  • 1 carton of coconut milk
  • 3 tablespoons of curry powder
  • olive oil
  • salt and pepper


Stage 1

Prepare the marinade, mix the Greek yogurt with the Tandoori in a bowl, set aside.

Stage 2

Make cuts in the chicken drumsticks so that the marinade penetrates inside.

Stage 3

Brush the drumsticks with marinade, wrap - them and leave them overnight in the refrigerator.

Stage 4

The next day, preheat the oven to 240°c.

Stage 5

Put the chicken in a baking dish, add the olive oil, garlic and the rest of the marinade.

Stage 6

Put in the oven and reduce the temperature to 200°C. Cook for about 30 minutes.

Stage 7

Meanwhile, prepare the chickpea curry, in a saucepan heat the oil olive oil and chopped onion. Add the chickpeas, coconut cream, curry powder and tomato paste. Cook over low heat for about 20 minutes.

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