Tandoori Chicken Thighs
|Chicken thigh fillet||8 , halved|
|Tandoori paste||4 Tablespoon|
|Natural yogurt||6 1⁄2 Ounce (1 Cup Or 200 Grams)|
|Garam masala||3 Teaspoon|
|Chili powder||1 Teaspoon|
|Grated fresh ginger||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Ground cumin||2 Teaspoon|
1. To make paste, place yogurt, paprika, garam masala, chili powder, ginger, garlic and cumin in a bowl and mix to combine.
2. Place chicken in a large shallow glass or ceramic dish. Spoon paste over chicken. Turn to coat, cover and refrigerate for at least 2 hours.
3. Remove chicken from dish and place on a wire rack set in a baking dish. Pour enough water into baking dish to one-third fill it and bake at 200°C/400°F/Gas 6 for 30 minutes or until chicken is cooked and tender.