Quick Angry Tandoori

Υλικά

SERVES 4

100ml/3 afl oz/scant ½ cup vegetable oil

300g/102oz/scant 3 cups plain yoghurt

3 cloves garlic, crushed

2 cubes frozen crushed ginger, defrosted or 2 thumb-sized pieces fresh ginger, peeled and grated

1 tsp ground turmeric

1 tsp chilli powder

I tbsp ground cumin

2 tbsp garam masala 3 tbsp sweet paprika 2 tsp salt

juice of V½ lemon lkg/2lb 4oz skin-on, boneless chicken thighs, lighty slashed

Οδηγίες

tandoori and the acids from the lemon and yoghurt mean that it is ready to go within This is such a great dish to cook in the oven or on a barbecue. The marinade is tertbo minutes ofbeing prepped, or is even better if you prep it and leave it covered in the fndap for a day or two before cooking. Slashing the flesh helps with making sure the lavourn fnd

their way into the flesh, but this really is a rub and go.

1 Preheat the oven to 220°C/425°F/gas mark 7 and line a baking sheet with foil.

2 Put all the ingredients except the chicken in a large bowl and stir to combine. Add the chicken to the bowl and use your hands to massage the marinade into the chicken flesh, ensuring it is really well coated. Transfer the chicken to the baking sheet in a single layer and bake in the oven for 20-25 minutes, until the chicken is tender, golden and beginning to char slightly at the edges. Serve hot.