Tandoori chicken
45 min·Indian
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Ingredients
- 16 skinless chicken thighs
- 2 lemons, juiced
- 4 tsp paprika
- 2 red onions, finely chopped
- vegetable oil for brushing
For the marinade
- 300ml Greek yogurt
- large piece of ginger, peeled and grated
- 4 garlic cloves, crushed
- ¾ tsp garam masala
- ¾ tsp ground cumin
- ½ tsp chilli powder
- ¼ tsp ground turmeric
Instructions
5 steps
- 1
Slash each chicken thigh three times.
- 2
Mix the lemon juice with the paprika and red onions in a large, shallow dish. Add the chicken thighs, turn to coat in the mixture, and set aside for 10 mins.
- 3
Mix all of the marinade ingredients together and pour this over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
- 4
Heat the grill. Lift the chicken pieces onto a rack over a baking tray.
- 5
Brush over a little oil and grill for 8 mins on each side, or until lightly charred and completely cooked through.
Progress
0 / 5 steps
