Tandoori Chicken Thighs Recipe
Summary
Preparation Time2 Hr 10 MinCooking Time30 Min
Ready In2 Hr 40 MinDifficulty LevelEasy
Ingredients
| 8 chicken thigh fillets, halved | ||
| Tandoori paste | ||
| 1 cup / 200 g / 6 1/2 oz natural yogurt | ||
| Paprika | 1 Tablespoon | |
| Garam masala | 3 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Grated ginger | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Ground cumin | 2 Teaspoon | |
Directions
1. To make paste, place yogurt, paprika, garam masala, chili powder, ginger, garlic and cumin in a bowl and mix to combine.
2. Place chicken in a large shallow glass or ceramic dish. Spoon paste over chicken. Turn to coat, cover and refrigerate for at least 2 hours.
3. Remove chicken from dish and place on a wire rack set in a baking dish. Pour enough water into baking dish to one-third fill it and bake at 200°C/400°F/Gas 6 for 30 minutes or until chicken is cooked and tender.
2. Place chicken in a large shallow glass or ceramic dish. Spoon paste over chicken. Turn to coat, cover and refrigerate for at least 2 hours.
3. Remove chicken from dish and place on a wire rack set in a baking dish. Pour enough water into baking dish to one-third fill it and bake at 200°C/400°F/Gas 6 for 30 minutes or until chicken is cooked and tender.
Chef
