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?

Ingredients

Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

2 red onions, finely chopped

16 skinless chicken thighs

vegetable oil, for brushing

Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

Garam masala

Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
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.
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.
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.