Dinner · Indian

Tandoori-style chicken thighs

Yogurt-marinated chicken thighs roasted until charred at the edges.

Serves
2
Prep
15 min
Cook
25 min
Total
40 min
  • High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
  • Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
  • Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.

Ingredients

For 2 servings
  • 400 g chicken thighs, bone-in skin-on
  • 120 g greek yogurt, plain
  • 1 tbsp lemon juice
  • 3 garlic cloves, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp garam masala
  • 1 tsp paprika
  • 1/2 tsp salt

Method

  1. Mix the yogurt, lemon juice, garlic, ginger, garam masala, paprika and salt.

  2. Coat the chicken thighs in the marinade and refrigerate for at least 15 minutes.

  3. Preheat the oven to 220C (425F).

  4. Roast the chicken on a lined tray for 25 minutes, until charred and cooked through.

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