Step 1 of 6
Tandoori Chicken
Slash each chicken thigh three times, cutting right down to the bone so the marinade can get inside rather than sitting on the surface.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Broil for 8 minutes a side, until the edges have charred and the juices run clear when you cut into the thickest part.
