Serves 4
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To serve:

  1. In a bowl, combine the tandoori spice with the lemon juice, yoghurt and some salt and pepper. Mix well to combine.
  2. Add the chicken and turn to coat. Cover with cling film and place in the fridge to marinate for 10-12 hours.
  3. Once you’re ready to cook, remove the chicken from the fridge and allow to come up to room temperature. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  4. Place the chicken on a baking tray and cover with tin foil. Drizzle with oil and bake for 30 minutes.
  5. Remove the foil and return to the oven for another 25-30 minutes or until completely cooked through.
  6. Garnish the chicken with chopped coriander and serve with garlic naan and a fresh tomato and cucumber salad.

Nutrition Facts

Per serving: 281kcals, 10g fat (3.2g saturated), 6.3g carbs (2.6g sugars), 40.5g protein, 2.3g fibre, 0.278g sodium