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Platter of tandoori chicken with coriander and bowl of sauce

Tandoori chicken

A star rating of 3.9 out of 5.107 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Serves 8

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?

Nutrition: per serving
NutrientUnit
kcal171
fat7g
saturates3g
carbs4g
sugars2g
fibre0g
protein24g
salt0.29g
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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

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Overall rating

A star rating of 3.9 out of 5.107 ratings
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