Tandoori Chicken Bake
Tandoori Chicken Bake. Spices, ginger, garlic, lemon and yoghurt are then marinated, baked and served in one dish with this simple yet delicious recipe.
- 8 skinned chicken thighs
- 2 medium onions sliced
- 250 g yoghurt/creme fraiche
- 4 cloves garlic crushed
- 1 thumb sized piece ginger finely chopped
- 2 tbsp tandoori spice mix
- 1 tsp turmeric
- juice 1/2 a lemon
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp chopped coriander
Prepare the marinade by mixing yoghurt, spice, garlic, ginger, turmeric, lemon and seasoning in a n oven proof dish.
Slash the thighs 3 times and add to the marinade (and onions, if liked).
Marinate overnight or a few hours then cook at 180 C for 40 minutes.
Garnish with the coriander and fried onions if liked.
Calories: 338kcalCarbohydrates: 10gProtein: 47gFat: 11gSaturated Fat: 4gCholesterol: 223mgSodium: 815mgPotassium: 757mgFiber: 1gSugar: 5gVitamin A: 115IUVitamin C: 5.3mgCalcium: 114mgIron: 2.2mg