Ingredienser

500 g (1lb) boneless chicken thighs

1 cup plain yogurt

3 garlic cloves (crushed)

2 tbsp crushed ginger

2 tbsp lemon juice

1 tbsp garam masala

2 tbsp paprika

1 tbsp ground cumin

1 tbsp ground cardamom

½ tsp chilli powder

1 tbsp salt

1 tbsp black pepper

1 cucumber (sliced)

1 red onion (thinly sliced )

½ cup white vinegar

2 tbsp sugar

1 tbsp salt

Black pepper to taste

Gör så här

Start by toasting the spices in a pan set over medium heat. Allow to toast for a minute or two until fragrant.

Combine all the marinade ingredients together and add the chicken.

Allow to marinade for at least 30 minutes up to 24 hours covered in the fridge.

Preheat the oven to 220°C/450°F (or as hot as your oven goes) on the broiler/oven grill setting. Line a baking tray with foil and place a wire rack on top.

Place the chicken on the rack and cook for 20-30 minutes or until the chicken is cooked through and is starting to char.

To make the cucumber salad, place the cucumber and onion in a mixing bowl. Mix the sinegar, salt, sugar & pepper and pour over the cucumber and onion. Stir everything together and allow to stand for 15-20 mins.

Serve the Tandoori chicken with naan bread, rice and cucumber salad.

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