Tandoori chicken
Tandoori chicken emerges from the clay tandoor oven with charred edges and smoke-kissed skin, its marinade sealed into tender flesh. The technique relies on yogurt's acidity to tenderize chicken thighs while paprika and ginger build layered heat. This dish teaches you how marinades do double duty: Greek yogurt breaks down protein while the spices develop complexity over time, transforming simple pantry ingredients into something far more sophisticated than the sum of its parts.
Instructions
Mix the lemon juice with the paprika and red onions in a large shallow dish.
Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
Mix all of the marinade ingredients together and pour over the chicken.
Give everything a good mix, then cover and chill for at least 1 hr.
This can be done up to a day in advance.
Heat the grill.
Lift the chicken pieces onto a rack over a baking tray.
Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through..
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