Olive Magazine
Cheat's tandoori chicken

Easy tandoori chicken

Published: June 11, 2020 at 5:18 pm
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  • Preparation and cooking time
    • Total time
    • + Marinating
  • Easy
  • Serves 3-4

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

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal278
fat13.9g
saturates3.9g
carbs10.1g
sugars9.6g
fibre2.3g
protein27g
salt0.8g
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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.

*This recipe is gluten free according to industry standards


Head here for more chicken thigh ideas

23 Best Chicken Thigh Recipes
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