method
Well, get ready for this. It's probalby the fastest dinner in the west!
Just knock your marinade up, toss in the boneless & skinless chicken thighs, pop it in the fridge overnight and grill it the next day. TaDah!!! It took 4 mins to cook on the night, but they were pretty skinny chicken thighs!
- Set your yogurt into a plastic or glass (do not use metal containers!) pot large enough to hold the marinade and chicken pieces
- Add all the spices, 2 tsp paprika, 1 tsp ground ginger, 1 tsp cumin powder, 1 tsp cayenne pepper, 1 tsp extra hot chilli powder, 2 tsp kashmiri chilli powder, lemon juice and garlic — mix well
- Add your chicken flattening it out into the mariade
- Cover with a lid and shake well then put in the fridge overnight
- Remove from the fridge 30 minutes prior to grilling and transfer into a colander, so some of the excess marinade drains off
- Lay out onto a board & spray with oil on the upper side
- Heat the grill, lay the chicken oiled-side down & spray the other side while on the grill
- Close the lid and wait until steam stops approximately 4 to 7 minutes
- Check the chicken is cooked before removing from the grill
Perfect for those hot summer evenings, a little bit of spice with a refreshingly cool and tasty salad, with dressing and Raita on the side!
Chicken tandoori grill served with homemade potato salad, rice salad, mixed salad & raita