Prep
10m
Cook
5h 10m
Total
5h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a large bowl, combine the Greek yogurt, tandoori marinade paste, paprika, crushed garlic cloves, ginger paste, lemon juice, and a pinch of salt. Add the chicken thigh fillets, mix well, cover, and marinate in the fridge for at least 1 hour.
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For
3
M
I
For the chicken:
600
g
Chicken thigh fillets, skinless & boneless
100
g
Fat free Greek yoghurt
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Per Serving
Calories
639kcal
Fat
20.3g
Saturates
5.5g
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You do not need to marinate the chicken before if you are strapped for time. If you prefer the chicken thighs to look charred, it is advised to grill at the end of cooking time, but you do not need to.
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Adele F
a month ago
Can I switch the tandoori with jalfrezi paste? I still have some left from making the tray bake. I assume it will just be the flavour that’s different? I can’t find the tandoori one. Thanks.
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Lindsey Willis
a month ago
Hi Adele! I’m sorry that I’m late in replying - it’s half term week and I’m playing mums taxi all day long? Haha 😛 Can’t see any reason why it would it wouldn’t work, only the flavour will be different xx
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L
Louise H
6 months ago
Another lovely recipe. Felt like a treat for a Friday night :)
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Lindsey Willis
6 months ago
Looks amazing Louise! Thanks for sharing a photo - I’m so glad that you enjoyed it xx 🫶
Like
Reply
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Prep
10m
Cook
5h 10m
Total
5h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a large bowl, combine the Greek yogurt, tandoori marinade paste, paprika, crushed garlic cloves, ginger paste, lemon juice, and a pinch of salt. Add the chicken thigh fillets, mix well, cover, and marinate in the fridge for at least 1 hour.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
3
M
I
For the chicken:
600
g
Chicken thigh fillets, skinless & boneless
100
g
Fat free Greek yoghurt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
639kcal
Fat
20.3g
Saturates
5.5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
You do not need to marinate the chicken before if you are strapped for time. If you prefer the chicken thighs to look charred, it is advised to grill at the end of cooking time, but you do not need to.
Only visible to you
Made it?
Cancel
Adele F
a month ago
Can I switch the tandoori with jalfrezi paste? I still have some left from making the tray bake. I assume it will just be the flavour that’s different? I can’t find the tandoori one. Thanks.
Like
Reply
Cancel
Lindsey Willis
a month ago
Hi Adele! I’m sorry that I’m late in replying - it’s half term week and I’m playing mums taxi all day long? Haha 😛 Can’t see any reason why it would it wouldn’t work, only the flavour will be different xx
Like
Reply
Cancel
L
Louise H
6 months ago
Another lovely recipe. Felt like a treat for a Friday night :)
Like
Reply
Cancel
Lindsey Willis
6 months ago
Looks amazing Louise! Thanks for sharing a photo - I’m so glad that you enjoyed it xx 🫶
Like
Reply
Cancel
