Ingredients
- 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
Directions
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.
Notes
Source: http://maunikagowardhan.co.uk/cook-in-a-curry/tandoori-chicken-tikka-barbecue-chicken-cooked-in-a-chilli-garlic-marinade/ Video: https://www.youtube.com/watch?v=JKs-cRneTyE