Healthy and homemade: Tandoori Chicken

I’ve made this recipe twice now, slightly different each time and it is gorgeous. I’m never buying a takeaway tandoori again. It’s based on a Slimming World magazine recipe for tandoori lamb but I’ve adapted it for a large amount of chicken. You can make it into a real feast with naans and a salad (red onion, tomatoes, cucumber, lime juice and fresh mint chopped together) or you can dress it down with plain rice and some veggies. You certainly don’t have to be dieting to eat this.

• A packet of chicken thighs without skin. I used a pack of 12.
• 300g fat free yoghurt
• 1 tube tomato puree
• 4 tbsp tandoori powder (I used East End Tandoori Masala Dry Mix)
• A nub of grated fresh ginger or tsp of powder
• 1/2 to 1 tsp hot chilli powder
• juice of one lemon

Place the chicken into a glass bowl. Mix the rest of the ingredients then pour over. Cover with lid or cling film and leave to marinate for at least four hours.

Spread onto a baking tray. Cook in high oven (220 regular or 200 fan) for around twenty minutes (depending on size of thighs). (You can put onto bamboo sticks but it’s far too fiddly for me).

Remove from oven.

Serve.