Nick’s Community Kitchen: Tandoori Chicken Feast Recipe


To keep a smile on our followers’ faces and to boost our own morale, we’ve launched a new online series with our Executive Chef Nick Hodges – “Nick’s Community Kitchen”. Every few days via our Facebook page, Nick will be demonstrating some simple but delicious and fun dishes for you all to try at home. Please click here to view our Facebook videos.


Getting the most out your chicken – Tandoori Style

Nick says: “We all have our ‘go to dishes’ and I’m no different. I know for us all it seems like a while ago, but when our friends last came over, and when they do, I regularly get in a whole chicken. I trained over 30 years ago at Cornwall Catering College. Back then, I was shown how to cut a chicken ‘for saute’ – the professional term for portioning a chicken into eight or ten pieces. This still makes me smile as it’s so easy and if done correctly, you don’t have to cut through any bones. My friends still think it’s amazing and many a lesson has taken place at home with a beer in hand!”

Our favourite Friday night meal using the chicken is my take on ‘tandoori chicken.’ The children love it as it’s not spicy but flavoursome. It is easy to prepare and can be done the day before if time is short. Served alongside, we do a quick and easy cucumber salad/raita, naan bread, and either rice or sag aloo. I love sag aloo and find it goes great with the light chicken.”


Tandoori chicken

  • 1 whole chicken (feeds a family of four or five.) Watch the Facebook video to see the prep!

Tandoori marinade

  • ½ jar (200g) mild tandoori spice powder*
  • 5 tbsp natural yogurt
  • ½ fresh lemon or lime, cut into chunks/squeezed
  • 1 small onion, peeled cut into large chunks
  • Fresh or dried coriander

*Whilst relying on supermarket deliveries, please note from our own experience that Tesco’s tandoori spice is HOT. Please amend the recipe to 50g if using this brand.

Mix the marinade ingredients in a bowl – mix in well. Pop in all the chicken pieces and coat fully. Cover and place in the fridge, ideally for a minimum of two hours, before cooking in the oven.


The raita

  • Fresh cucumber
  • Cucumber
  • Onion
  • Coriander
  • Natural yogurt (we don’t always use – it’s up to you)

Sag aloo

  • 2 tbsp sunflower oil
  • ½ an onion, roughly diced
  • Garlic clove, grated
  • ½ teaspoon ginger, grated fresh or powder
  • ½ green chilli, finely diced (great, but optional if the family don’t like the heat)
  • 250g peeled diced potatoes
  • 2 tsp curry powder
  • 1 teaspoon turmeric
  • Handful of spinach leaves, shredded just before use
  • ½ pint chicken stock (stock cube or fresh)

In a saucepan or deep-frying pan, heat the oil then gently fry the onion, garlic, ginger and chilli.

Add the potatoes, add the spices, and mix in well. Pour on the chicken stock, just covering the potatoes.

Bring to the simmer and cook until the potatoes soften, for approximately ten minutes. Check the potatoes with the point of a knife. Add the spinach. Remove from the heat.


Enjoy one of my favourite meals! Have a great weekend, stay safe, and tune into our next video at lunchtime on Monday 6th April 2020.


We’d love to see how you’ve been getting on in your own home kitchen. Please send in a photo of your creations to marketing@greenbank-hotel.co.uk, for your chance to be crowned our “Community Kitchen Champion.” Our winner will receive a gift voucher for the Water’s Edge restaurant, to be enjoyed when we’re back on our feet.