Helga's Tandoori Chicken

If there is any meal my husband calls his absolute favourite, it's this one. Unfortunately I can't take credit for the recipe since I got it from a former employer of mine in Iceland. It is a very light meal, packed with protein and calcium. It's the perfect meal to make if you have a whole, grilled chicken lying around. This is a slightly sweet recipe so I always serve it with a brown rice, green salad with something like cherry tomatoes or olives as well as a sliced baguette. This former employer is also a friend of ours and once she and her husband came to stay for a couple of nights when we were studying in London. Helga made this recipe one night and I thought Jóhannes (my husband) would die of happiness. I made a salad for me and dipped the bread in the sauce and I must admit, it tasted amazing.

You will need one cooked chicken for this recipe and you will also need an ovenproof baking dish.

This my husband's absolute favourite meal

This recipe is:

  • Egg free
  • Gluten free

Helga's Tandoori Chicken

Serves 3-4


  • 1 whole grilled chicken, skinless (Please use only free range chicken)
  • 2-3 ripe bananas, sliced coarsely
  • 3 tablespoons tandoori powder
  • 2 tablespoons (mild) curry powder
  • 500 millilitres (17 fluid oz) yoghurt
  • 2 tablespoons corn flour or potato flour
  • 2 tablespoons water
  • 150 grams (5 fluid oz) mango chutney (organic)
  • 60 grams (2 oz) almond slivers


  1. Tear all the meat of the chicken into strips and place in large ovenproof baking dish.
  2. Slice the 3 bananas and place on top of the chicken.
  3. Combine the 2 tablespoons corn flour or potato flour and the 2 tablespoons water in a small bowl. Mix well so that there are no lumps.
  4. Pour the mixture and the 500 millilitres yoghurt into a medium bowl. Stir well.
  5. Add the 150 grams mango chutney to the yoghurt.
  6. Add the 3 tablespoons tandoori powder and 2 tablespoons curry powder.
  7. Cover the chicken with the yoghurt mixture.
  8. Add the 60 grams almond slivers on top.
  9. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 15-20 minutes.
  10. Serve with brown rice, a nice salad and sliced baguette.


  • For a vegetarian version you can use soy meat (chunks) or vegetables such as aubergine, peppers and zucchini instead of the chicken.
  • I usually make my own mango chutney but you can buy some nice chutneys in most health food stores. Just make sure they are organic with no additives, colourings or white sugar.
  • Although I use yoghurt as an healthy alternative, you can use light cream if you prefer.