Tandoori chicken
Smoky, tangy tandoori chicken with yogurt and warm spices—charred edges and juicy interior, perfect with naan or rice.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2 pcs lemon juice
- 4 tsp paprika
- 2 pcs (finely chopped) red onion
- 16 pcs skinless chicken thighs
- vegetable oil (for brushing)
- 300 ml Greek yogurt
- 1 pcs (large piece, grated) ginger
- 4 pcs garlic cloves
- 0.75 tsp garam masala
- 0.75 tsp ground cumin
- 0.5 tsp chilli powder
- 0.25 tsp turmeric
Directions
- 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 minutes.
- Mix all of the marinade ingredients (Greek yogurt, grated ginger, garlic, garam masala, ground cumin, chilli powder, turmeric) together and pour over the chicken.
- Mix well, then cover and chill for at least 1 hour (or up to 24 hours).
- Heat the grill and place the chicken on a rack over a baking tray.
- Brush with a little vegetable oil and grill 8 minutes on each side or until lightly charred and cooked through.