Tandoori Chicken

• porciones: 4 servings
• tiempo activo: 20 minutes
• tiempo total: 40 minutes

Ingredientes

6 skinless chicken thigh pieces (boneless)

1 cup plain yogurt whole milk

1/2 fresh lemon (juiced)

2 tsp. garam masala powder

1 tsp. fresh ginger (grated)

1 tsp. Minced garlic

1 tsp. turmeric

1 tsp. cumin

1/2 tsp. salt

1/2 tsp. pepper

1/4-1/8 tsp. cayenne pepper

3-4 drops of red food coloring

Instrucciones

Take a knife and make slits into the tops of each chicken thigh.

Do not cut through.

In a medium bowl add all the ingredients, except the chicken.

Mix until smooth.

Using a large sealable bag add the chicken and pour the sauce on top of the chicken.

Seal the bag and massage the sauce all over the chicken.

Marinate for at least 6 - 10 hours.

Place the chicken in the Instant Pot.

Cover and lock the lid.

Cook on high pressure for 15 minutes.

Do a quick release of steam.

Preheat broiler.

Line a rimmed baking tray with foil and lightly coat with oil.

Broil the chicken until it has a grilled look, turning once.

Serve tandoori chicken with rice or naan.

ENJOY!

Nutrición

• Calorías: 257 kcal
• Grasa Total: 9 g
• Grasa Saturada: 3 g
• Colesterol: 169 mg
• Sodio: 421 mg
• Carbohidratos Totales: 7 g
• Fibra Dietética: 1 g
• Azúcares Totales: 3 g
• Proteína: 35 g