Keyword Tandoori chicken, Tandoori chicken in the oven, Tandoori chicken recipe
Prep Time 10minutes
Cook Time 30minutes
Marinating time 30minutes
Total Time 1hour10minutes
Author Alida Ryder
500g (1lb) Boneless chicken thighs
For the cucumber salad
1red onionthinly sliced
Black pepper to taste
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.