Name: BBQ tandoori-style chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: Indian
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

8 chicken thighs
on the bone, skin removed
2 tbsp lemon juice
plus wedges to serve
large knob of butter
to serve

For the marinade

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

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.