Tandoori chicken thighs

Grilled chicken marinated in an authentic Indian spice paste with lemon juice and yoghurt. 

  • 5 5 mins Preparation
  • 20 20 mins Cooking
  • 4 Servings

Shopping list

  • 50g Sharwood’s Tandoori Paste
  • 50g Natural yoghurt
  • 1 Tablespoon fresh coriander leaves, chopped
  • 8 Chicken thighs, boned, skinned and slashed
  • 80g Watercress
  • 1/2 Cucumber
  • 1 Tablespoon mint
  • 2 Tablespoon yogurt

Instructions

    1. Whisk together the Sharwood’s Tandoori Paste, natural yoghurt and coriander leaves. 
    2. Coat the chicken evenly with the marinade mixture.
    3. Cover and chill for a minimum of 30 minutes or preferably overnight.
    4. Grill for 10 minutes on each side until browned on the outside and cooked through.
    5. Mix the mint with 2 tbsp yogurt to make the dressing.
    6. Serve on a bed of watercress, with cucumber and dressing.

Serve & Enjoy

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