Quick Angry Tandoori
15m prep 25m cook 40m ready
A quick and easy tandoori chicken dish with a classic yogurt-based marinade. Ready in under an hour, it can be baked or grilled for a flavorful meal.
Ingredients
- 100 ml vegetable oil
- 300 g plain yoghurt
- 3 clove garlic crushed
- 2 frozen crushed ginger defrosted
- 2 thumb-sized pieces fresh ginger peeled and grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tbsp ground cumin
- 2 tbsp garam masala
- 3 tbsp sweet paprika
- 2 tsp salt
- 0.5 lemon juiced
- 1 kg skin-on, boneless chicken thighs lightly slashed
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 303 mg
- Iron: 4.32 mg
- Magnesium: 84.2 mg
- Phosphorus: 628 mg
- Potassium: 1098 mg
- Zinc: 4.93 mg
Let's Cook
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Step 1.
Preheat the oven to 220°C/425°F/gas mark 7 and line a baking sheet with foil.
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Step 2.
In a large bowl, combine the vegetable oil, plain yoghurt, crushed garlic, defrosted frozen crushed ginger (or freshly peeled and grated ginger), ground turmeric, chilli powder, ground cumin, garam masala, sweet paprika, salt, and lemon juice. Stir until well mixed.
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Step 3.
Add the lightly slashed skin-on boneless chicken thighs to the bowl. Use your hands to massage the marinade into the chicken, ensuring it is thoroughly coated.
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Step 4.
Transfer the chicken to the prepared baking sheet in a single layer. Bake for 20–25 minutes, until the chicken is tender, golden, and beginning to char slightly at the edges. Serve hot.
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