Tandoori Chicken
Ingredients:
1 Kg
Chicken Thighs
Marinade:
140 g
Greek Yogourt
1
Lime, juice
4 g
Garam Masala
4 cloves
Garlic, crushed
35 g
Ginger, finely grated
7 g
Ginger Powder
2
Dundicut Chili, ground
1/4
Nutmeg, grated
3 g
Crushed Methi (Fenugreek) Leaves
12 g
Salt
10 g
Ratan Jot (Alkanet Root), broken into pieces
Method:
In a bowl add all Marinade ingredients, mix well.
Make deep slashes in the Chicken, then add Chicken to the bowl, massage Chicken, thoroughly.
Cover, refrigerate for up to 24 hours.
Preheat oven to 220 ℃ / 450 ℉.
On a baking sheet add parchment paper, then place rack on top. Add Chicken Skin side up, for 45 minutes, (until internal temperature is 75 ℃.
Serve with hot Naan/Rice.