serves 4
4 skinless chicken thighs
Juice of 2 lemons
210ml plain yogurt
2 red onions, finely chopped
2 tsp. finely chopped ginger
4 garlic cloves, finely chopped
4 tsp. tandoori masala powder
½ tsp. garam masala
½ tsp. ground cumin
¼ tsp. turmeric
1 chilli, finely chopped
1 tbsp. vegetable oil
Method
Turn on the oven at 200°c or gas mark 6.
Place the oil in a pan on medium heat and seal the chicken, ensuring it is
white all over. This will take approximately 5 minutes.
Set it aside on to some kitchen roll on a plate.
Then mix the lemon juice, tandoori masala powder and red onions in a
large shallow dish.
Mix up all of the other ingredients and add the sealed chicken to the mixture.
Cover and chill for an hour. If you have time, leave the chicken to marinade over night, the longer the chicken marinates for, the tastier it will
be.
Place the entire mixture in to an ovenproof dish and cook for half an
hour.
Serve with some fresh coriander.
Nutritional value per serving
Calories: 171 | Total fat: 7g | Saturated Fat: 3.5g | Carbohydrate: 5g | Protein: 24g | Fibre: 0g
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