No fuss tandoori chicken curry
Now don’t get me wrong, I love an Indian takeaway once in a while but sometimes I like to make my own and this is a guaranteed stress-free recipe!
Celebrate National Curry Week with Nadia Sawalha's chicken tandoori recipe - it's a good way to use up your store cupboard spices too.
4 skinless chicken thighs4 skinless chicken drumsticksJuice of 1 lime1 onion, grated200ml Greek yogurt1 tsp grated ginger4 garlic cloves, crushed1 tsp curry powder1 tsp salt1 tsp chopped fresh chilli or chilli powder1 tsp turmeric4 tsp paprika
RicePoppadoms1 onion, thinly sliced1 tsp Nigella seeds (black cumin)
Slash each chicken piece three times; this is to really let the marinade permeate the meat
Mix the other ingredients together in a large bowl and then put the chicken in and stir until all the chicken is covered in the marinade. The best thing would be to leave the chicken overnight in the marinade, but if you don’t have time an hour will do.
Arrange the chicken pieces in a roasting tin and pop into the oven at 200°C/gas 6 for half an hour until cooked through and then crisp up a bit under the grill. Charred bits make it all extra nice!
Serve with rice and poppadoms and some thinly sliced onion lightly fried with Nigella seeds