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Tandoori chicken

Tandoori chicken

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(39 ratings)

Prep: 30 mins Cook: 15 mins

Easy

Serves 8
This low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work - who needs takeaways?

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories171
  • fat7g
  • saturates3g
  • carbs4g
  • sugars2g
  • fibre0g
  • protein24g
  • salt0.29g
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Ingredients

  • juice 2 lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 red onions, finely chopped
  • 16 skinless chicken thighs
  • vegetable oil, for brushing

For the marinade

  • 300ml Greek yogurt
  • large piece ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic clove, crushed
  • ¾ tsp garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ¾ tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp chilli powder
  • ¼ tsp turmeric

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Method

  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.

  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.

  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.

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Comments, questions and tips

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Comments (54)

shellyshearing's picture
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I make this probably every week! The entire family absolutely love it. (even my fussy 10 year old!) Its v quick and simple and above all tasty but healthy. I serve it with roasted veg and cous cous or spinach and rice. Definitely one of our favourites.

jreid88's picture
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Quite disappointed. Found that the marinade just dripped off the chicken during grilling, and it was a bit dry overall.

gingermut's picture

Lovely mild spicey flavour. I took other commenters advice and only put the juice of one lemon in and it was perfect. I'll make it again but with chicken breast not with thighs. They are too fatty and knobly for me. Recipe says to grill for 8 mins of each side. If you did that you'd end up with food poisoning! They were no where NEAR cooked through after 8 mins. Think I will put a bit of tomato paste in next time for a more authentic tandoori flavour.

highnoon's picture

They wouldn't be cooked in 16 minutes? Turn up your grill.

mortony's picture
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I didn't have any lemons so just mixed up the spices & yogurts and marinated for around 6 hours. I boned the chicken thighs (took 15 minutes but made some great stock with the skin & bones), cut it into pieces and grilled them on skewers for 6-7 minutes each side. My husband sounded a little surprised when he said it tasted like it came from a real curry shop.

NatalieMeah's picture
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Tasty and very easy to make, would make it again. Followed the recipe and did exactly as it said, but used chicken breast instead was a bit dry but I had to put it under the grill for an extra 10/15 mins.

rachelkidd's picture

This recipe is really tasty but definitely too lemony! I had to add quite a lot of sugar to counteract the lemon juice. Will make again but with a lot less lemon. I also added some tinned tomatoes to improve the flavour.

bitsymac's picture

y daughter made this dish last night and followed the recipe to the letter, the result was very disappointing , all the flavours were overpowered by the taste of lemon and I love lemon but it was too much even for me , I would make it again cutting out the lemon and using only half the amount of yogurt suggested.

what's picture

I followed this recipe and was desperately embarrassed by the result.
I shall be using bought branded tandoori spices, as I always have in the past, from now on.

julieguest's picture

very tasty will be making again :)

ale_kiri's picture

Wonderful recipe, I served it with some mushroom rice next to it. I followed the others' advice and only used half the lemon juice and it worked very well, it definitely does not need as much as it says on that ingredient list. I also added a lot more chilli as I like it more spicy. All in all, one of my favourite recipes.

Malann's picture

As previously mentioned, way too much lemon and I found it a little too hot also. Maybe I put too much chilli. Will make again with much less lemon and probably less ginger and chilli

CLChristie's picture

Absolutely love this dish, a firm family favourite! We accompany this with a salad, the spicy tomato sauce from the magazine, the spicy cauliflower and the pistachio rice (also GF). Lovely!

josie1212's picture

Tried this very recently. It was delicious! Made enough so that we could eat some on the night (Without marinating for a full hour) and some the next day. Both times were very tasty. We used fresh chili instead of powder and I blended the marinade as I though that would be better. I listened to the comments about the lemon and only used half the amount on the recipe. Turned out very well we ate it with Sag aloo.

lucyluce13's picture
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The flavour of the marinate was good. Unfortunately the chicken fell apart and didn't grill well. It needs longer than 8 minutes on each side to grill. We had it with rice but it was a bit dry so a sauce would improve it.

susanandgary's picture

Used crushed ginger from a jar, a teaspoon is enough. No need to use a piece of ginger, you could do the same with the garlic also. Easier and quicker ,only one onion needed too. Needs salt and pepper

anniemagot's picture

Think the calorie count is a little under rated. An average chicken thigh will weigh about 125 grms and at 150calories for 125 gms then 16 thighs would be 2400 calories - divide that by 8 serves and your get 300 calories per serve before you add anything else to the recipe.
Love the fact that your recipes are calorie counted but would be great if the count was a bit more accurate - especially for those of us calorie counting to lose weight.
Unfortunately most of the recipes on your sight seem to be well under the actual calorie count per serve if you sit down and work out all the individual items.

lizleicester's picture
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Wasn't particularly impressed with this dish. It was OK but nothing special. Used up the Tandoori butter (also on this website) which added more flavour, as did the tomato and coriander sauce but there are better recipes for chicken thighs.

sairastarr's picture
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marinaded this for about three hours. Far too lemony, I will not be making this again.

nat-ah-li's picture
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Doesn't need that much lemon. A very tasty dish however!

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Questions (1)

robbied81's picture

I made this last night. However, I'm not sure what the point of the red onions/lemon/paprika were. I turned the chicken in them but the onions simply fell off.

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