Crunchy radish & tomato salad
Cheap to make and good for you too, this colourful side salad works well with curry
Tandoori chicken
Serves 8
Easy
Prep:
Cook:
This low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work - who needs takeaways?
Skip to ingredients
- juice 2 lemons
- 4 tsp paprika
- 2 red onionsfinely chopped
- 16 skinless chicken thighs
- vegetable oilfor brushing
For the marinade
- 300ml Greek yogurt
- large piece gingergrated
- 4 garlic clovescrushed
- ¾ tsp garam masala
- ¾ tsp ground cumin
- ½ tsp chilli powder
- ¼ tsp turmeric
Nutrition: per serving
- kcal171
- fat7g
- saturates3g
- carbs4g
- sugars2g
- fibre0g
- protein24g
- salt0.29glow
Method
step 1
Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
step 2
Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
step 3
Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.
