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 youโ€™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