Tandoori-Style Chicken Tikka with Sliced Onions and Lemon
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Ingredients
- 700 g boneless chicken thighs, diced
- 150 g natural yoghurt
- 3 garlic cloves
- 15 g fresh ginger, grated
- 1.5 tsp kashmiri chilli powder
- 0.5 tsp ground turmeric
- 1 red onion, sliced
- 1 lemon
Nutrition (per serving)
- Calories
- 318 kcal
- Protein
- 35.6 g
- Carbohydrate
- 8.4 g
- of which sugars
- 6 g
- Fat
- 15.4 g
- of which saturates
- 4.8 g
- Fibre
- 2.3 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the natural yoghurt, garlic cloves, fresh ginger, kashmiri chilli powder and ground turmeric in a bowl.
- 2
Add the diced chicken thighs and turn to coat well, then cover and marinate in the fridge for at least 30 minutes.
- 3
Thread the chicken onto skewers and cook under a very hot grill for 10-12 minutes, turning often, until charred in patches and cooked through with no pink remaining.
- 4
Toss the red onion with a squeeze of the lemon juice.
- 5
Serve the chicken hot with the onions and remaining lemon wedges.
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