Tandoori chicken

Ingredients

• chicken thigh,skinless150g
• plain yogurt75g
• lemon juice1tbsp
• ginger-garlic paste1tsp
• garam masala1tsp
• turmeric powder0.5tsp
• chili powder1tsp
• cumin powder0.5tsp
• coriander powder0.5tsp
• salt0.5tsp

Instructions

1. 1

   Step 1

   In a bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, coriander, and salt to make the marinade.

2. 2

   Step 2

   Make deep cuts in the chicken pieces to allow the marinade to penetrate.

3. 3

   Step 3

   Coat the chicken thoroughly with the marinade and refrigerate for at least 4 hours, preferably overnight.

4. 4

   Step 4

   Preheat the oven to 200°C (400°F) and line a baking tray with foil.

5. 5

   Step 5

   Place the marinated chicken on the tray and bake for 25-30 minutes, turning halfway through, until cooked and slightly charred.

6. 6

   Step 6

   Alternatively, grill the chicken on medium-high heat for 15-20 minutes, turning occasionally.

7. 7

   Step 7

   Let the chicken rest for 5 minutes before serving.

8. 8

   Step 8

   Garnish with fresh coriander and lemon wedges.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tandoori chicken can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.