Tandoori Chicken
Chicken thighs provide complete protein, while Greek yogurt adds creamy acidity and helps the meat retain moisture. Marinating in yogurt and spices develops a tender texture, and high heat creates a browned crust. Rest the pieces for five minutes after baking so the juices can redistribute.
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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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