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Ingredients
Method
- 16 chicken thighs, skin removed
- 2 lemons, juice only
- 4 tsp paprika
- 2 chopped red onions
- Oil for brushing
- Cooked rice or flatbreads, to serve
- For the Tandoori Marinade
- 300ml yoghurt
- Thumb-sized piece of ginger, grated
- 4 crushed garlic cloves
- 1 tsp each garam masala and ground cumin
- ½ tsp each chilli powder and turmeric
- Slash the chicken thighs three times. Mix the lemon juice, paprika and red onions in a shallow dish, then add the chicken thighs and coat in the mixture. Leave for 10 mins to one side. Mix the marinade ingredients together, season with salt and pepper and pour all over the chicken. Mix well, then cover and chill for an hour or longer.
- Preheat the grill or barbecue. Place the chicken pieces on a rack, brush with oil and grill for 8 mins on each side or until charred and cooked through. Serve immediately with your choice of sides.
30 mins
8 serving
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