• Chicken thighs, 800g (cut into bite size pieces)
  • Greek yoghurt, 3 tbsp
  • Garlic, 6 cloves
  • Ginger, 1 thumb
  • Green chilli, 1
  • Kashmiri chilli powder, 2 tsp (or a little more if you’d like it spicy)
  • Garam masala powder, 1 tsp
  • Coriander powder, 2 tsp
  • Cinnamon powder, 1/2 tsp
  • Salt, 1 1/2 tsp


Blend or pound ginger, chilli and garlic into a paste. Mix all ingredients in with the chicken in a plastic or zip lock bag and marinate for at least 3 hours (overnight preferable).

Preheat oven to 220C. Arrange evenly spaced on a rimmed baking sheet covered in foil. Roast at 220C for 10 min. Broil on high for 5-10 min until charred and done.

If making Butter Chicken, add water to the foil to deglaze juices.


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