Spicy Indian rice
Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry
BBQ tandoori-style chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 3 hrs marinating
- Easy
- Serves 8
Skip to ingredients
- 8 chicken thighson the bone, skin removed
- 2 tbsp lemon juiceplus wedges to serve
- large knob of butterto serve
For the marinade
- 125g pot full-fat plain yogurt
- 4 fat garlic cloves
- thumb-sized piece gingerpeeled
- ½ - ¾ tsp red chillipowder
- 1 tsp cuminpowder
- 1 tsp garam masala
- 1 tbsp vegetable oil
Nutrition: per serving
- kcal167
- fat10g
- saturates2g
- carbs2g
- sugars1g
- fibre0g
- protein18g
- salt1.3g
Method
step 1
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.
step 2
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).
step 3
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.
