• Preparation Time: 15 minutes
• Marination Time: At least 4 hours (preferably overnight)
• Cooking Time: 20-25 minutes

Servings: Serves 4

Ingredients

• 8 chicken thighs, skinless and bone-in
• 200g plain yoghurt
• 3 tablespoons tandoori masala blend
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• Salt, to taste
• Fresh coriander leaves, for garnish
• Lemon wedges, to serve

Prepare the marinade: In a large bowl, mix the plain yoghurt, tandoori masala blend, lemon juice, vegetable oil, minced garlic, grated ginger, and salt. Stir well until all ingredients are fully combined.

Marinate the chicken: Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover the bowl with cling film and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to fully penetrate the meat.

Preheat the grill: Preheat your grill to a medium-high heat (around 200°C). If you’re using an oven, preheat to 220°C (200°C fan).

Cook the chicken: Place the marinated chicken thighs on a baking tray lined with foil or directly on the grill. Cook for 20-25 minutes, turning halfway through, until the chicken is cooked through and has a nice charred appearance. The internal temperature of the chicken should reach 75°C.

Serve: Garnish with fresh coriander leaves and serve with lemon wedges. This dish pairs well with naan, rice, or a fresh salad.

• Calories: 320 kcal
• Protein: 25g
• Fat: 22g
• Carbohydrates: 5g
• Fibre: 1g
• Sodium: 750mg