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Chargrilled tandoori chicken with chana masala

Chargrilled tandoori chicken with chana masala


Marinating in yogurt tenderises the meat, and the chana (chickpea) adds extra protein

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    2293kj 545kcal
  • Fat
    Low 25%
  • Saturates
    Low 16%
  • Sugar
    Low 17%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 41g


  • 100g Co-op 0% fat Greek style natural yogurt
  • 2 tbsp garam masala
  • 2 tsp turmeric
  • 2 tsp mild chilli powder
  • 10cm ginger, grated
  • 620g pack Co-op British chicken breast fillets, cut into strips
  • 1 tbsp Co-op olive oil
  • 1 onion, finely diced
  • 2 x 400g cans Co-op chopped tomatoes
  • 2 x 400g cans Co-op chickpeas, drained and rinsed
  • 125g pack Co-op British baby spinach
  • 75g cashew nuts, toasted and chopped (optional)
  • Handful coriander leaves


  1. Put the yogurt in a large bowl and mix with half each of the garam masala, turmeric, chilli powder and ginger
  2. Add the chicken and coat well in the marinade, then chill for at least 2 hours or, better still, overnight
  3. Heat half the olive oil in a saucepan, and cook the onion over a medium heat for 3-4 mins, until beginning to soften
  4. Season, add the remaining spices and ginger, then cook for another minute, until fragrant
  5. Stir in the tomatoes, chickpeas and 1 can of water, then bring to a simmer
  6. Cook for 12-15 mins, until thickened slightly
  7. Meanwhile, brush the remaining oil onto a griddle pan, and put on a high heat
  8. Using tongs, remove the chicken from the marinade and cook for 4-6 mins on both sides, until charred and cooked through
  9. To serve, stir the spinach into the sauce until just wilted, then spoon into bowls and top with the chicken
  10. Scatter over the toasted cashews, if using, and the coriander