Ingredients
- juice 2 lemons
- 4 tsp paprika
- 2 red onions, finely chopped
- 16 skinless chicken thighs
- vegetable oil, for brushing
For the marinade
- 300ml Greek yogurt
- large piece ginger, grated
- 4 garlic cloves, crushed
- ¾ tsp garam masala
- ¾ tsp ground cumin
- ½ tsp chilli powder
- ¼ tsp turmeric
Method
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Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
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Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
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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.