Tandoori-Style Persian Chicken with Saffron

This tandoori-style chicken uses Persian flavours, saffron, yoghurt, lemon and turmeric, and a fierce oven heat to give a golden, lightly charred crust. It is a modern adaptation rather than a classic Iranian dish.

TIME BREAKDOWN
Prep: 6h 20m
Cook: 45 min
Total: 7 hours 5 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 8 chicken thighs or drumsticks, skin on (about 1.4kg)
  • 250g full-fat Greek yoghurt
  • 3 garlic cloves, grated
  • Juice of 2 lemons (about 60ml)
  • 2 tbsp olive oil
  • ½ tsp saffron threads, ground and steeped in 3 tbsp hot water
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp fine salt
  • ½ tsp black pepper
  • To serve:
  • Lemon wedges
  • Chelo (Persian steamed rice)

Method

  1. Score each piece of chicken 2-3 times to the bone. Mix the yoghurt, garlic, lemon juice, olive oil, saffron water, turmeric, cumin, paprika, salt and pepper in a large bowl and add the chicken. Coat well, cover and marinate in the fridge for at least 6 hours, or up to 24 hours.

  2. Preheat the oven to 240°C (220°C fan) and place a wire rack over a lined baking tray.

  3. Lift the chicken from the marinade, letting the excess drip off, and arrange on the rack, skin side up, with a little space between the pieces.

  4. Roast for 30-35 minutes, turning once halfway, until the juices run clear and the internal temperature reaches at least 75°C.

  5. Finish under a hot grill for 3-4 minutes until lightly charred at the edges. Rest for 5 minutes and serve with lemon wedges and chelo.