Tandoori Chicken

My daughter had her friends over for a sleepover and her friend Netra made curried potatoes for us. Friday evenings are curry nights for us and I thought the full flavours from Netra’s potatoes would make a lovely accompaniment to the tandoori chicken. I feel I should add that you do not need the rice as well as the wraps to accompany this meal but as much as I refuse to make more than one meal for my family to avoid picky eating I do sometimes allow for the fact that one prefers rice over the curried potatoes and that chicken in a wrap always goes down well, suffice to say my husband is looking forward to raiding the fridge for the potatoes Saturday lunchtime.



  • juice 2 lemons
  • 4 tsp paprika
  • 2 red onions, finely chopped
  • 16 skinless chicken thighs
  • vegetable oil, for brushing

For the marinade


  1. Mix the lemon juice with the paprika and red onions in a shallow dish. Cut each chicken thigh into two and slash each thigh three times, then put them in the dish with the lemons and the juice and set aside in the fridge for 10 mins.
  2. Mix all of the marinade ingredients together and pour over the chicken working it into the cuts. Chill the chicken for at least an hour but for fuller flavour leave in the fridge over night.
  3. Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

Published by Amanda Dews

Hello I'm Amanda. I am originally from Yorkshire in the UK but currently live in the Netherlands. I love to cook and bake and spend my time reviewing recipes and planning meals for my family.

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