Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Toast the tandoori spices in a dry frying pan then grind in a spice grinder. Put into a large bowl with the garlic, ginger, coriander, yogurt, paprika, and 1 tsp salt then mix well. Pull the skin off the chicken and make 3 deep cuts into each thigh. Toss in the lemon juice. Add the chicken to the yogurt mix and coat completely in the mixture. Marinate in the fridge for a couple of hours or overnight.
Skewer the thighs onto long metal skewers, pushing a skewer through each side of each thigh. Sprinkle with salt.
Heat the oven to 220C/fan 200C/gas 7. Put the skewers onto a rack set over a roasting tin and cook for 40-50 minutes until they are cooked through and starting to turn a very dark brown at the edges, turning them over once or twice.
To make the chutney, blend all the ingredients to a smooth purée with enough water to make a spoonable chutney. Serve with griddled lemon halves and chapatis.