TANDOORI CHICKEN

How to make it

• In a large bowl, mix together the yoghurt, Tandoori paste, lemon juice salt & cracked pepper. Set aside.
  
• Pat the chicken thighs dry with some paper towel. Use a sharp knife to make a couple of slices in the thickest part of each thigh. (This will allow the marinade to sink in).
  
• Place the chicken in the Tandoori sauce and allow it to marinate in the fridge for at least 1 hour.
  
• Preheat the oven to 200c/395f/Gas 6. Line a baking tray with baking paper.
  
• Next, heat the grill. Brown the skin of the chicken on each side of each piece for 2-3 minutes. Basting with any extra marinade as you go.
  
• Transfer chicken to the baking tray and cook for 10-15 minutes or until the chicken is cooked through and the juices are clear.
  
• Once cooked, transfer to a warm dish, cover with foil and let rest for 5-10 minutes before serving.