Chicken Tandoori
Hawker • Singapore
About Chicken Tandoori
Chicken Tandoori at Singapore hawker centres is a staple in Muslim and North Indian food stalls, known for its bold spices and signature smoky finish. The chicken is typically marinated in a blend of yoghurt, ginger, garlic, and a mix of traditional spices like cumin, coriander, and chilli powder before being roasted in a tandoor oven or grilled over charcoal. In hawker settings, you’ll often find it served with a wedge of lime, some freshly sliced onions, and a side of mint chutney. It can be enjoyed on its own, or paired with naan, biryani, or basmati rice for a complete meal. From a nutrition perspective, Chicken Tandoori is a relatively high-protein option with 18g protein per 100g serving, and contains modest fat (7g) and low carbohydrates (3g). However, because the dish is often quite rich due to yoghurt and oil in the marinade, portion size matters—especially if you’re also adding naan or rice, which bumps up the carb and calorie intake quickly. For a lighter meal, consider sharing the meat portion and pairing it with a fresh salad or choose less carb-heavy sides. Opting for more onions and lemon as garnish, and skipping extra chutneys if you’re watching the calories, keeps things lighter.
How to Make Chicken Tandoori (Traditional & Healthy Version)
Chicken Tandoori is a Singaporean favourite, often seen sizzling at bustling kopitiams and hawker centres throughout the city. This dish, with its origins rooted in North Indian cuisine, has found a vibrant home in Singapore, evolving with local tastes and ingredients. Succulent chicken is marinated in a tangy yogurt and spice blend, then grilled to smoky perfection—perfect for lunch under the tropical sun. In Singapore, Chicken Tandoori is celebrated for its robust flavours, tender texture, and striking red hue, thanks to the use of spices like chilli powder and turmeric. The dish is not only a testament to the island’s rich multicultural foodscape but also a symbol of fusion, where Indian, Malay, and Chinese influences converge. Served with fresh salad or wrapped in a whole wheat chapati, it’s a nutritious, protein-packed meal that’s both satisfying and light. Whether you’re grabbing a quick bite at your neighbourhood kopitiam or preparing a family meal at home, Chicken Tandoori is a healthy, flavourful option that brings the community together around shared tables.
Ingredients(for 1/2 grilled chicken breast with salad)
- 300g Boneless, skinless chicken breast (preferably local kampung chicken)
- 1/2 cup Low-fat plain yogurt (curd)
- 1 tablespoon Fresh lemon juice (limau nipis)
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Chilli powder (cili serbuk)
- 1/2 teaspoon Ground turmeric (kunyit)
- 1/2 teaspoon Ground cumin (jintan putih)
- 1 teaspoon Ground coriander (ketumbar)
- 1/2 teaspoon Salt (secukup rasa)
- 1 teaspoon Olive oil
- 1/2 cup Sliced cucumber and tomato (for salad) - optional
- 1 tablespoon Fresh coriander leaves (daun ketumbar, for garnish) - optional
Instructions
- 1
In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, chilli powder, turmeric, cumin, coriander, and salt to create the marinade.
5 minutes
Use fresh spices for the best aroma and flavour.
- 2
Add chicken breast pieces to the marinade, coat well, and let it rest for at least 30 minutes (or overnight in the fridge for deeper flavour).
5 minutes active, 30 minutes marinate
Longer marination makes the chicken more tender and flavourful.
- 3
Preheat the oven to 220°C (428°F), or set your grill to medium-high.
5 minutes
If using a kopitiam-style grill, ensure grates are lightly oiled.
- 4
Arrange marinated chicken on a baking rack or grill pan. Drizzle with olive oil.
2 minutes
Spacing the pieces ensures even cooking and charring.
Why This Dish is Healthy
This Chicken Tandoori recipe is a healthy choice because it uses lean protein, low-fat yogurt, and heart-healthy olive oil. Grilling or baking reduces the need for excess oil, making it lighter than fried alternatives. The use of spices boosts metabolism and adds depth without adding calories. Served with a fresh salad, it’s a wholesome meal that fits well into weight loss, diabetic-friendly, or muscle-building diets, supporting overall health and wellness.
Chicken Tandoori is packed with lean protein from chicken breast, supporting muscle growth and satiety. The yogurt marinade offers probiotics, calcium, and vitamin B12, while spices like turmeric and coriander provide antioxidants and anti-inflammatory properties. The use of minimal oil and the absence of heavy creams or butters keep the fat content low. Paired with fresh salad, the dish adds fibre, vitamins A and C, and hydration. Its balanced macros make it suitable for calorie-conscious diets, providing essential nutrients without excess calories.
Pro Tips
- 💡Tip 1: Marinate chicken overnight for maximum flavour.
- 💡Tip 2: Use a wire rack to ensure even heat circulation while baking.
- 💡Tip 3: Baste with leftover marinade during grilling for extra moisture.
Storage & Serving
Store leftover Chicken Tandoori in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best texture. Avoid microwaving to prevent dryness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 265.0 kcal |
| Protein | 18.0 g |
| Carbohydrates | 3.0 g |
| Total Fat | 7.0 g |
| Fiber | 1.0 g |
Cultural Notes
Chicken Tandoori is a familiar sight at Indian Muslim and North Indian hawker stalls, popular both as a meal on its own or as a protein topping for other staple dishes. Its vibrant colour and smoky aroma make it a standout in the hawker centre grill section.
