This is a fairly low fat dish. If you use breast of chicken it would be very low fat but chicken thigh is such a tasty cut.
The yoghurt for the marinade is fat free and I used a ready made Tandoori spice mix.
Ideally, marinate overnight to allow the flavour to develop or, if you are making it to consume the same day, no less than 1 hour.
1 kg boneless,skinless chicken thighs
1 litre natural yoghurt
Juice of 1/2 lemon
salt and pepper
1 heaped dessert spoon Tandoori spice mix
1 bunch fresh coriander chopped (save a few leaves for decoration)
Mix all the marinade ingredients in a large bowl. Add the chicken thighs and mix together, cover with cling film and leave to marinate.
Pre-heat the oven to 200C
Lay the marinated chicken on a baking tray and cook for 30 minutes.
Serve with Fragrant Basmati Rice and salad
Fragrant Basmati Rice
Cook the rice according to pack instructions with the addition of 3 cloves, 1 stick cinnamon, 6 green cardamom pods and 1 star anise. Drain and remove the spices.