BBQ TANDOORI-STYLE CHICKEN

BBQ tandoori-style chicken image

This yogurt-based Indian marinade is poured over chicken thighs, then barbecued or grilled - leave to soak up the flavours for juicy chicken

Provided by Anjum Anand

Time 35m

Number Of Ingredients 10

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Ingredients

8 chicken thighs , on the bone, skin removed
2 tbsp lemon juice , plus wedges to serve
large knob of butter , to serve
125g pot full-fat plain yogurt
4 fat garlic cloves
thumb-sized piece ginger , peeled
½ - ¾ tsp red chilli powder
1 tsp cumin powder
1 tsp garam masala
1 tbsp vegetable oil

Steps:

Using a sharp knife, slash the chicken thighs 3 times, going all the way down to the bone - this allows the marinade to get in, and means quicker and more even cooking. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hr.
Blend together all the marinade ingredients until smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour over the chicken, cover and leave to marinate in the fridge for at least 3-4 hrs (overnight is best).
Heat the barbecue to a medium-high heat, or heat your grill to its highest setting and line a baking tray with foil. Place the chicken on the barbecue and cook, turning often, for 20-25 mins until charred and cooked through. Or place the chicken on the foil-lined tray and grill for the same amount of time, or until charred on both sides and cooked through. Top the chicken with the butter and leave to melt, then serve with lemon wedges.

Nutrition Facts : Calories 167 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 18 grams protein, Sodium 1.3 milligram of sodium