Easy tandoori chicken
- Preparation and cooking time
- Total time
- + Marinating
- Easy
- Serves 3-4
Ingredients
- 8 whole chicken thighs
- 150ml natural yogurt
- 2 tbsp madras or other curry paste
- 2 tsp ground turmeric
- 1 tsp mild chilli powder
- ½ lemon, juiced
- naan, roti or chapatis warmed, to serve
SALAD
- 4 tomatoes, diced
- ½ cucumber, diced
- ¼ red onion, diced
- a squeeze of juice lemon
YOGURT MINT SAUCE
- 100ml natural yogurt
- 2 tsp mint sauce
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.
