Ingredients
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250
-
1
-
1
-
1
-
1 1/2
-
1 1/2
-
1/2
-
1/4
-
12
-
-
-
-
-
-
Directions
Tandoori Chicken Thighs II,Another one from the doctor’s waiting room magazines (Not sure which one though!) Simple and tasty! Note that the marinating time is not included in the timing.,Best tandoori chicken I have ever had, used a greek yoghurt and made for 2 serves using 200 grams of yoghurt but otherwise followed recipe and even the DM who is not into spicy loved her large skinless boneless thigh, though was struggling to finish it as the spicy taste got to [does not hit you immediately but grows on you as you eat] (I made up 7 thighs for 3 of us), I baked at 175C fan forced for 25 minutes which gave lovely moist chicken thighs with lots of flavour thank you Ayame, made or Name that Ingredient tag game.
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Steps
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1
Done
|
Mix All Ingredients Except For Chicken Till the Mix Is Uniformly Yellow. |
|
2
Done
|
Add Chicken and Coat Well. |
|
3
Done
|
Cover and Refrigerate Between 4 Hours to Overnight. |
|
4
Done
|
Heat Oven to 425 F and Place Rack on Top 1/3 of the Oven. |
|
5
Done
|
Line a Baking Pan With Foil and Place Chicken on One Layer, Adding a Thick Coating of the Marinade on Top of Each Piece. |
|
6
Done
|
Bake For 35 Min. |
|
7
Done
|
Check For Doneness. |
|
8
Done
|
Enjoy. |
