Tandoori chicken
- loading...
- Preparation and cooking time
- Prep:
- Cook:
- 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?
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 171 | |
| fat | 7g | |
| saturates | 3g | |
| carbs | 4g | |
| sugars | 2g | |
| fibre | 0g | |
| protein | 24g | |
| low in | salt | 0.29g |
Ingredients
- 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
Method
- 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.
Goes well with
Recipe from Good Food magazine, October 2011
Comments, questions and tips
Overall rating
