Tandoori Chicken




171 per portion


Juice 2 lemons

4 tsp paprika

2 red onions, finely chopped

16 skinless chicken thighs

vegetable oil, for brushing

For the marinade

300ml Greek yoghourt

large piece ginger, grated

4 garlic cloves, crushed

¾ tsp garam masala

¾ tsp ground cumin

½ tsp chilli powder ¼ tsp turmeric

How To

Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.

Mix all of the marinade ingredients together and pour 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

Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

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