Tandoori chicken
juice 2 lemons
4 tsp paprika
2 red onions, finely chopped
16 skinless chicken thighs
vegetable oil, for brushing
For the marinade
300ml Greek yogurt
large piece ginger, grated
4 garlic cloves, crushed
¾ tsp garam masala
¾ tsp ground cumin
½ tsp chilli powder
¼ tsp turmeric
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
