How to Make Tandoori Chicken with Coconut Cream Sauce at Home

By Paul Watters, Executive Chef and Ravish columnist

There’s something endlessly satisfying about a dish that feels both indulgent and balanced — and this one delivers exactly that.

Created by Executive Chef and Ravish columnist Paul Watters, this take on tandoori chicken brings together bold, warming spices with a cooling coconut cream sauce and a crisp, refreshing salad. It’s the kind of dish that feels restaurant-worthy, yet is surprisingly simple to recreate at home.

The secret lies in the marinade — allowing the spices to fully infuse the chicken — and finishing with that slight char, giving you the unmistakable depth of flavour associated with traditional tandoor cooking.

Ingredients

For the Tandoori Chicken

• 4 chicken thighs or breasts (boneless or bone-in)
• 150g Greek yogurt
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp chilli powder (adjust to taste)
• 1 tbsp oil
• Salt, to taste

For the Tandoori Coconut Cream Sauce

• 200ml coconut cream
• 1 tbsp tomato purée
• 1 tsp garam masala
• ½ tsp ground cumin
• 1 tsp honey
• 1 tbsp butter
• A splash of water (if needed)
• Salt, to taste

For the Mixed Green Salad

• A handful of rocket leaves
• Mixed salad leaves
• Cherry tomatoes, halved
• Cucumber slices
• Red onion, thinly sliced
• Shredded carrot

For the Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper

To Finish

• 1–2 tsp sesame seeds

Method

1. Marinate the Chicken

In a bowl, mix together the Greek yogurt, lemon juice, garlic, ginger, spices, oil, and salt.

Coat the chicken thoroughly, ensuring it is well covered.

Cover and refrigerate for at least 2 hours, although overnight will give the best flavour.

2. Cook the Chicken

You can cook the chicken in one of two ways:

Oven:
Bake at 200°C (180°C fan) for 25–30 minutes, until fully cooked through.

Grill or Pan:
Cook over a medium-high heat until the chicken is cooked through and lightly charred.

You’re aiming for that classic smoky tandoori finish.

3. Make the Coconut Cream Sauce

Melt the butter in a pan over a medium heat.

Add the tomato purée and spices, cooking for 1–2 minutes to release their flavour.

Stir in the coconut cream and honey, then allow to simmer gently for 5–7 minutes until slightly thickened.

Season to taste and add a splash of water if needed to loosen the sauce.

4. Prepare the Salad

Combine all salad ingredients in a bowl.

Whisk together the olive oil, lemon juice, honey, salt, and pepper to create a simple dressing.

Drizzle over the salad just before serving.

5. Assemble the Dish

Place the salad into a serving bowl or plate.

Slice the chicken, or leave whole, and place on top.

Spoon over the coconut cream sauce.

Finish with a light sprinkle of sesame seeds.

Paul’s Tips

For a more authentic finish, place the cooked chicken under a very hot grill for a few minutes to achieve a slight char.

You can also add a pinch of smoked paprika or extra chilli powder to enhance that classic tandoori flavour.

Explore travel, food and wellness features at Ravish Magazine, your go-to UK lifestyle magazine.

More Recipes From Paul Watters

Coconut Flour Flatbread with Prawn Salad & Marie Rosé Sauce

Chicken Tikka Pizza With Mint Yoghurt Drizzle – A Bold Homemade Recipe

Herb Pork Meatballs with Caramelised Apples & Beetroot Salad Recipe

Salmon Satay Bowl Recipe with Buckwheat and Greens

Thai Pork Meatball Noodle Salad Recipe by Executive Chef Paul Watters