Tandoori chicken

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. 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. Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

• 2 Juice of lemons
• 4 tsp of paprika
• 2 finely chopped of red onions
• 16 skinnless of chicken thighs
• For brushing of vegetable oil
• 300ml of Greek yogurt
• large piece of ginger
• 4 of garlic clove
• ¾ tsp of garam masala
• ¾ tsp of ground cumin
• ½ tsp of chilli powder
• ¼ tsp of turmeric