Tandoori chicken
Ingredients (serves 1)
- 1 chicken thigh
- 1 yogurt (lactose-free in case of intolerance)
- 1 lemon
- 1 garlic
- 2 inches fresh ginger
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp sweet paprika
- Extra virgin olive oil
- Salt (skip in case of hypertension or fluid retention)
Method
- 1. Cut the chicken into pieces.
- 2. Mix the yogurt with the chopped garlic, turmeric, cumin, sweet paprika, grated ginger, and lemon juice.
- 3. Remove the skin from the chicken, lightly season with salt and marinate with the previous mixture. Leave to rest in the fridge for at least an hour.
- 4. Place on a baking tray and lined with parchment paper and cook in the oven at 180°C for about thirty minutes. It is important to baste the chicken with the juice it releases or keep turning it while it cooks.
- 5. Serve warm.
