Tandoori Chicken

Who needs takeaway when you could have this low fat curried chicken that is packed full of flavour. Chicken Tandoori is a mouth watering and delicious dish. It’s quick to cook and the marinade does all the work.



  • juice 1 lemon
  • 4 tsp paprika
  • 2 red onions, finely chopped
  • 8 skinless chicken thighs
  • vegetable oil, for brushing

For the marinade

  • large piece ginger, grated
  • 4 garlic cloves, crushed
  • ¾ tsp garam masala
  • ¾ tsp ground cumin
  • ½ tsp chilli powder
  • ¼ tsp turmeric


  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.
  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.
  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.

Serve it with some mushroom rice and if you like your food spicy add more chilli.

Serves 4 – Nutrition per thigh:
Calories 171, protein 24g, carbohydrate 4g, fat 7g, fibre 0g, sugar 2g, salt 0.29g