Tandoori chicken
Serves 8
Prep:
Cook:
This healthy, low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work – who needs takeaways?
Skip to ingredients
Units:
- 16 skinless chicken thighs
- 2 lemonsjuiced
- 4 tsp paprika
- 2 red onionsfinely chopped
- vegetable oilfor brushing
For the marinade
- 300ml plain yoghurt
- large piece of gingerpeeled and grated
- 4 garlic clovescrushed
- ¾ tsp garam masala
- ¾ tsp ground cumin
- ½ tsp chilli powder
- ¼ tsp ground turmeric
Nutrition: per serving
- kcal221
- fat13g
- saturates5g
- carbs5g
- sugars4glow
- fibre1g
- protein20ghigh
- salt0.29glow
Method
step 1
Slash each chicken thigh three times.
step 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.
step 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.
step 4
Heat the grill. Lift the chicken pieces onto a rack over a baking tray.
step 5
Brush over a little oil and grill for 8 mins on each side, or until lightly charred and completely cooked through.
