Oven-roasted tandoori chicken thighs

Serves 5-6


Cooking Method       

  1. Preheat oven to 220°C
  2. Rub one 100g pot of marinade over chicken thighs. (Can use straight away or for deeper flavours, you can marinade for up to 12 hours/overnight.)
  3. Roast chicken on grill rack (with a tray below to capture any fat dripping below), brush with oil (or low fat cooking spray) and cook for around 15 minutes until the chicken gets a crispy, barbecued effect.
  4. Turn over and repeat step 3.

Serve with rice, lentils and a cucumber and tomato salad.

For top tips on using Ambu Tree Marinades, click here