Name: Easy tandoori chicken
Total time: 1 h
Yield: Serves 3-4
Cuisine: Indian
Ingredients: 8 whole chicken thighs; 150ml natural yogurt; 2 tbsp madras or other curry paste; 2 tsp ground turmeric; 1 tsp mild chilli powder; ½ lemon, juiced; naan, roti or chapatis warmed, to serve; 4 tomatoes, diced; ½ cucumber, diced; ¼ red onion, diced; a squeeze of juice lemon; 100ml natural yogurt; 2 tsp mint sauce

8 whole chicken thighs
150ml natural yogurt
2 tbsp madras or other curry paste
2 tsp ground turmeric
1 tsp mild chilli powder
½ lemon
juiced
naan, roti or chapatis warmed
to serve

SALAD

4 tomatoes
diced
½ cucumber
diced
¼ red onion
diced
a squeeze of juice lemon

YOGURT MINT SAUCE

100ml natural yogurt
2 tsp mint sauce

Method

step 1
Remove the skins from the thighs (for a chef’s treat, flatten the skins, put on a baking tray and cook for 30 minutes in a 200C/ fan 180C/gas 6 oven for super-crispy chicken shards). Use a sharp knife to cut 3-4 deep slashes in the thighs down to the bone.
step 2
Put the yogurt, curry paste, spices and lemon juice in a bowl and season well. Add the thighs and toss to coat. Leave to marinate for at least 30 minutes (even better if you can leave a bit longer).
step 3
Heat the oven to 200C/fan 180C/gas 6. Arrange the thighs on a large baking sheet and put in the oven for 40-50 minutes or until cooked through and charring at the edges.
step 4
While the chicken is cooking, mix the salad ingredients with a good pinch of salt and toss. Mix the yogurt and mint sauce, and season. Serve the chicken with the salad, sauce and warm bread, if you like.