Tandoori Chicken Thighs
There’s nothing better than having tandoori chicken on your plate when enjoying a good curry - it really does bring a good meal up to great! We normally enjoy our chicken breasts for ours, but we just had to try it with thighs - they’re so moist and tender that it made for a delicious, flavourful meal.
Looking for a curry to enjoy with these? Try our curry recipes!
Ingredients
8 chicken thighs - skinned
2 tbsp vegetable oil
3 tbsp lime juice
4 tbsp Greek yoghurt
5 cloves of garlic - minced
½ tsp chili powder
1 thumb sized piece of ginger - minced
1 tbsp turmeric
2-3 drops of red food colouring (optional)
1 tsp garam masala
1 tsp cumin
½ tsp salt
½ tsp cracked black pepper
Method
Mix all of the ingredients together and place in a freezer bag.
Score each skinned chicken thigh deeply 3 - 4 times and place into the freezer bag with the marinade and seal.
Lay the bag on the worktop and gently massage the marinade into the chicken through the bag until all of the pieces are completely covered.
Leave in the fridge for at least 2 hours or overnight.
To cook
Remove the chicken from the fridge and leave them to get to room temperature for 20 - 30 minutes.
Heat a griddle pan until it is very hot, then carefully place each piece of chicken onto the griddle pan and cook for 20 -30 minutes, turning during cooking until chicken is completely cooked through.
Finally, enjoy!
