Tandoori chicken

Ingredients

• 2 Juice lemons
• 4 tsp paprika
• 2 finely chopped red onions
• 16 skinnless chicken thighs
• For brushing vegetable oil
• 300ml Greek yogurt
• large piece ginger
• 4 garlic clove
• ¾ tsp garam masala
• ¾ tsp ground cumin
• ½ tsp chilli powder
• ¼ tsp turmeric

Instructions

1. In a large shallow dish, combine the lemon juice, paprika, and finely chopped red onions. Make 2–3 shallow slashes in each chicken thigh to help the flavours penetrate. Add the chicken to the dish, turn to coat, and leave for about 10 minutes.
2. In a separate bowl, mix together the Greek yogurt, grated ginger, crushed garlic, garam masala, ground cumin, chilli powder, and turmeric until smooth. Add this marinade to the chicken and mix thoroughly so all pieces are well coated. Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavour.
3. Preheat the grill to medium-high. Place a rack over a baking tray to catch any drips. Lift the chicken pieces onto the rack and lightly brush them with vegetable oil.
4. Grill the chicken for about 8 minutes on each side, turning carefully, until lightly charred on the outside and fully cooked through. Adjust the heat if needed to prevent burning.
5. Remove from the grill and rest for 2–3 minutes before serving. Serve the tandoori chicken hot with flatbreads, salad, or a yogurt-based sauce.

instructions_source: editorial-classic