Easy Tandoori Chicken

Ingredients

• Salad – diced tomatoes, cucumber, red onion and lemon juice
• Raita - 100ml Yoghurt x mint sauce 2tsp
• Whole chicken thighs (2each)
• Natural yogurt 150ml
• Madras or other curry paste 2 tbsp
• Ground turmeric 2 tsp
• Mild chilli powder 1 tsp
• Lemon ½, juiced
• Naan, roti or chapatis warmed to serve

Method

1. 1Remove the skins from the thighs (Use a sharp knife to cut 3-4 deep slashes in the thighs down to the bone.
2. 2Put the yogurt, curry paste, spices, and lemon juice in a bowl and season well. Add the thighs and toss to coat. Leave to marinate for at least 30 minutes (it's even better if you can leave it a bit longer).
3. 3Heat the oven to 200C/fan 180C/gas 6. Arrange the thighs on a large baking sheet and bake for 40-50 minutes or until cooked through and slightly charring at the edges.
4. 4While the chicken is cooking, mix the salad ingredients with a good pinch of salt and toss. Mix the yoghurt and mint sauce and season. Serve the chicken with the salad, sauce and warm bread, if you like.
5. 5For a chef’s treat, flatten the skins, put on a baking tray and cook for 30 minutes in a 200C/ fan 180C/gas 6 oven for super-crispy chicken shards).
6. 6Madras paste: Toast ½ tsp black pepper, garam masala, turmeric, coriander seeds, mustard seeds, 1 tbps cumin, chilli powder, pinch ground cinnamon, and star anise. Grind with crushed garlic, green chilli, and grated ginger, and add a slosh of vinegar.