Tandoori Chicken

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?

Preparation and cooking times

Prep 30 mins

Cook 15 mins

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

Preparation 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.

(i got this from http://www.bbcgoodfood.com/recipes/1660651/tandoori-chicken)