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Easy tandoori chicken

Name: Easy tandoori chicken
Total time: 1 h
Ingredients: whole chicken thighs 8; natural yogurt 150ml; madras or other curry paste 2 tbsp; ground turmeric 2 tsp; mild chilli powder 1 tsp; lemon ½, juiced; naan, roti or chapatis warmed, to serve; tomatoes 4, diced; cucumber ½, diced; red onion ¼, diced; lemon a squeeze of juice; natural yogurt 100ml; mint sauce 2 tsp

1 hour + Marinating
serves 3-4
Easy

Tender whole chicken thighs flavoured with turmeric, curry paste, lemon and mild chilli powder, then served alongside a simple minty yogurt dip and zingy side salad

By Janine Ratcliffe

Published: June 11, 2020 at 5:18 pm

Ingredients

whole chicken thighs 8
natural yogurt 150ml
madras or other curry paste 2 tbsp
ground turmeric 2 tsp
mild chilli powder 1 tsp
lemon ½, juiced
naan, roti or chapatis warmed to serve

SALAD

tomatoes 4, diced
cucumber ½, diced
red onion ¼, diced
lemon a squeeze of juice

YOGURT MINT SAUCE

natural yogurt 100ml
mint sauce 2 tsp

Method

Step 1

Remove the skins from the thighs (for a chef’s treat, flatten the skins, put on a baking tray and cook for 30 minutes in a 200C/ fan 180C/gas 6 oven for super-crispy chicken shards). Use a sharp knife to cut 3-4 deep slashes in the thighs down to the bone.
Step 2

Put the yogurt, curry paste, spices and lemon juice in a bowl and season well. Add the thighs and toss to coat. Leave to marinate for at least 30 minutes (even better if you can leave a bit longer).
Step 3

Heat the oven to 200C/fan 180C/gas 6. Arrange the thighs on a large baking sheet and put in the oven for 40-50 minutes or until cooked through and charring at the edges.
Step 4

While the chicken is cooking, mix the salad ingredients with a good pinch of salt and toss. Mix the yogurt and mint sauce, and season. Serve the chicken with the salad, sauce and warm bread, if you like.