Tandoori Chicken

Ingredients

• 2lemon, juice only
• 4 tsppaprika
• 2red onions, finely chopped
• 16chicken thighs, skinless, slashed 3 times each
• vegetable oil, for brushing before broiling
• 1 1/4 cupsGreek yogurt, for marinade
• ginger, large piece; grated; for marinade
• 4 clovesgarlic, for marinade
• 3/4 tspgaram masala, for marinade
• 3/4 tspground cumin, for marinade
• 1/2 tspchili powder, for marinade
• 1/4 tspturmeric, for marinade

Method

1. 1

   Slash each chicken thigh three times, cutting right down to the bone so the marinade can get inside rather than sitting on the surface.

2. 2

   Stir the lemon juice, paprika and finely chopped red onions together in a large shallow dish, add the chicken and turn it over in the mixture. Leave it for 10 minutes.

3. 3

   In a second bowl, whisk the yogurt with the grated ginger, the garlic, garam masala, cumin, chili powder and turmeric until the color is even all the way through.

4. 4

   Pour the yogurt marinade over the chicken and work it into the slashes with your hands. Cover and chill for at least 1 hour, or up to a day ahead.

5. 5

   Heat the broiler and sit the chicken on a rack set over a baking sheet, so the fat drips away instead of pooling. Brush the pieces lightly with oil.

6. 6

   Broil for 8 minutes a side, until the edges have charred and the juices run clear when you cut into the thickest part.

Nutrition per serving