About this recipe
A home oven will never hit tandoor temperatures, so this recipe compensates in two ways: a first marinade of lemon and salt that seasons the meat right through, and a final couple of minutes under a hot grill to blister the yoghurt crust. Bone-in, skinless thighs give you the best ratio of char to juiciness.
Ingredients
- 8 whole chicken thighsbone-in, skin removed, slashed to the bone
- 1 tsp ground sumacfor the onions
- 1 whole red onionsliced into rings, to serve
- 2 tbsp vegetable oil
- 1 tsp garam masalacheck it is gluten free