Tandoori Chicken
Chicken thighs are marinated in Greek yogurt with garam masala, paprika, ginger, and lemon juice, then roasted until browned. The dish provides complete protein and satisfying fullness, while the yogurt keeps the meat tender and juicy.
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Inventory: Oven
1 kg 428 gram
Servings: 3 (1 serving ≈ 230 gram)
Digestion time: 3 hour
Complete protein: ✔
Pat the chicken thighs dry. Mix the Greek yogurt, dried garlic, ground ginger, lemon juice, garam masala, paprika, turmeric, coriander, chili, salt, and olive oil. Use 500 g boneless chicken thighs, 150 g Greek yogurt, and 15 ml lemon juice.
Place the chicken in the marinade and coat every piece well. Cover and refrigerate for at least 2 hours, preferably overnight.
Heat the oven to 220°C. Arrange the chicken on a tray and roast for about 30 minutes, until browned and cooked through. Rest for 5 minutes before serving.
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