Ingredients
- juice 1 lemon
- 2 tsp paprika
- 1 red onions, finely chopped
- 8 skinless chicken thighs,
- vegetable oil, for brushing
For the marinade
- 150ml Greek yogurt
- large piece ginger, grated
- 2 garlic cloves, crushed
- ½ tsp garam masala
- ½ tsp ground cumin
- ¼ tsp chilli powder
- ⅛ tsp turmeric
Method
-
STEP 1
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. -
STEP 2
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. -
STEP 3
Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 10 mins on each side (bone in) or 8 mins (boned) or until lightly charred and completely cooked through.
Without a doubt, you will not need to order a takeaway. This is a lovely fresh flavoursome dish with few carbs, 4g to be exact. We normally eat ours with a Sag Paneer which can be made with Feta if you can’t source any Paneer Cheese. I make my own Paneer which is 3.6g of carbs for 125g, we share a 250g block between us.