Tandoori chicken — chicken thighs marinated in spiced yogurt with paprika, ginger and garam masala, then grilled until lightly charred. A vibrant, fragrant Indian classic.
- 2 Juice Lemons
- 4 tsp Paprika
- 2 finely chopped Red Onions
- 16 skinnless Chicken Thighs
- For brushing Vegetable Oil
- 300ml Greek Yogurt
- large piece Ginger
- 4 Garlic Clove
- ¾ tsp Garam Masala
- ¾ tsp Ground Cumin
- ½ tsp Chilli Powder
- ¼ tsp Turmeric
Tags:
Spicy MeatVideo
Preparation
- Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, turn them in the juice, and set aside for 10 minutes.
- Mix all the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hour (this can be done up to a day in advance).
- Heat the grill. Lift the chicken pieces onto a rack over a baking tray, brush over a little oil, and grill for 8 minutes on each side, or until lightly charred and completely cooked through.
