Tandoori Chicken

Ingredients:

Chicken thighs- 500 gms (about 4-5 thighs)

Yoghurt- 2 tbsp

Ginger paste- 1/2 tbsp

Garlic paste- 1/2 tbsp

Tomato paste- 1 tsp

Kashmiri chilli powder- 1 tsp

Cumin powder- 1/2 tsp

Coriander powder- 1 tbsp

Turmeric powder- 1/4 tsp

Garam masala- 1/4 tsp

Lime juice- 1/2 tsp

Dried fenugreek leaves/ kasoori methi- 1 tsp

Dried mint- 1/2 tsp (optional)

Mustard powder- 1/4 tsp

Tandoori masala- 1/2 tsp (optional- I used it for getting that yummy colour)

Salt- to taste

Preparation:

Wash the chicken thighs very well and keep it in a large bowl. Whisk together all the remaining ingredients and check the salt and the spice in it. Pour it over the chicken pieces and make sure that the chicken thighs are well coated in the marinade. Refrigerate it for a minimum of 4 hrs. or overnight if possible.

Preheat the oven at 250° F and place the marinated chicken thighs in a tray. Cook it in the combination mode for 15 mins. Flip the side after 7 mins. Once it is cooked well,change it into grill mode for 20 mins. Check if it is done by inserting a knife.

                                                                IN THE MAKING
   

    

The juicy tandoori chicken can be accompanied with sliced onion and lime.

Suggested Combination : Tandoori or Butter Naan

Nutritional Information : Serving Size: 1 serving, Calories: 330, Fat: 13.9g, Carbs: 3.1g, Protein: 18.5g (Information from Myfitnesspal)