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| Tandoori chicken |
Ingredients:
Chicken thighs (with skin) – 4 pieces
Yogurt – 1 cup – whisk yogurt before mixing all the ingredients
Ginger-garlic paste – 1 tsp
Tandoori masala – 2 tsp
Salt – 1 tbsp
Red chili powder – 1 tsp
Black pepper powder – ½ tsp
Cumin-coriander powder – 1 tsp
Garam masala – ½ tsp
Turmeric powder – ½ tsp
Lemon – 1 tsp – freshly squeezed
Coriander leaves – chopped – 1 tsp
Mint leaves – chopped – 1 tsp
Oil - 1 tbsp
Recipe:
Step 1 – Marinade:
Mix ingredients from yogurt till mint leaves in a bowl to make marinade for chicken. Pierce chicken thighs with a fork and add chicken pieces into marinade mix. Let it marinade for about 8 to 12 hours at least (but not more than 2 days).
Step 2 – Cooking chicken:
1 Pre-heat the oven at 450F
2 Meanwhile heat oil in a cast iron skillet at a high temperature. Add cumin seeds to pan.
3 Nestle the chicken pieces on pan (with skin side down) and let it cook for 2 minutes on high heat.
4 Now lower the temperature to medium and let it cook for about 10-12 minutes. Occasionally, rearrange the chicken on a pan so that heat distributes evenly.
5 Now put the skillet inside the pre-heated oven and let it cook for about 10-12 mins. Then flip the chicken and cook for another 5 mins.
6 Remove the chicken from pan and put it onto a serving plate and let it stand for about 5 mins.
7 Garnish it with coriander and lemon wedge.
Serving tip: Squeeze lemon juice on chicken and eat it with yogurt sauce.
Enjoy!
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