Tandoori chicken
Tandoori Chicken is a vibrant, smoky-spiced roasted chicken dish that delivers bold, charred depth with every bite. The marinade—brightened with lemon juice, paprika, and red onions—tenderizes the meat while the yogurt base, infused with ginger, garlic, and aromatic spices, ensures a creamy yet fiery contrast. Grilled to a blistered, caramelized crust, the chicken stays juicy inside, its flavors deepening the longer it marinates, making it worth the overnight soak. Served with warm naan and a chilled drink, it’s a dish that effortlessly turns a meal into a celebration.
Ingredients
- lemons2 Juice
- paprika4 tsp
- red onions2 finely chopped
- chicken thighs16 skinnless
- vegetable oilFor brushing
- Greek yogurt300ml
- gingerlarge piece
- garlic clove4
- garam masala¾ tsp
- ground cumin¾ tsp
- chilli powder½ tsp
- turmeric¼ tsp
Nutrition
Directions
- 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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