Indian

Tandoori Chicken Thighs

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

5 mins prep time

20 mins cook time

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Ingredients

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

Step 1

Whisk together the Sharwood’s Tandoori Paste, natural yoghurt and coriander leaves.

Step 2

Coat the chicken evenly with the marinade mixture.

Step 3

Cover and chill for a minimum of 30 minutes or preferably overnight.

Step 4

Grill for 10 minutes on each side until browned on the outside and cooked through.

Step 5

Mix the mint with 2 tbsp yogurt to make the dressing.

Step 6

Serve on a bed of watercress, with cucumber and dressing.