Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crimson-spiced, char-grilled chicken — India.
plus marinating
Equipment: Roasting tin with rack, or barbecue
Measures and names
Ingredients
- 8 chicken thighs and drumsticks, skin removed, slashed
- 200 g Greek yoghurt
- 2 tbsp tandoori spice mix
- 3 garlic cloves
- thumb of ginger
- Juice of 1 lemon
- 1 tbsp paprika
- 1 tbsp oil
- Salt
Method
- Skin the chicken pieces and slash each two or three times to the bone.
- Mix the yoghurt, tandoori spice, garlic, ginger, lemon juice, paprika, oil and salt. Coat the chicken thoroughly, working the marinade into the slashes.
- Marinate for at least 1 hour — overnight transforms it.
- Heat the oven to 220°C (fan 200°C). Roast on a rack for 30–35 minutes (or barbecue), until charred at the edges and cooked through; juices should run clear at the bone.
- Rest for 5 minutes and serve with sliced raw onion, lemon wedges, crunchy salad and raita.
Swaps and tips
Slashing the meat lets the marinade penetrate and speeds cooking. Serve with salad and raita, not naan.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 8 g | 3 g | 24 g | 374 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
