Easy Tandoori Chicken
The Husband and I have been missing our favorite date restaurant back in Malaysia and there are hardly any Indian restaurants here in Alabama. So basically, this is an experiment that went really well.
Prep Time: 00:15
Cook Time: 00:35
2 lb boneless chicken thighs/tenderloin, cut into " pieces
1/2 cup plain yogurt
2 teaspoons curry powder
2 teaspoons chili flakes
2 teaspoons chili powder
2 teaspoons cayenne pepper
1 tablespoon apple cider vinegar
1 Clove minced garlic
2 teaspoons of minced ginger
1 teaspoon of salt
long grain rice, cooked
1Mix everything (except the rice) in a big bowl, make sure to coat the chicken evenly. Cover and chill for 15 mins, or overnight. Preheat the oven at 450°F.
2Lay them out on a baking sheet and put in the oven to bake for 35 minutes till the edges look a bit charred. If you prefer it looking more blonde, remove it earlier; if you like it more charred, leave it in for another minute or so. It is entirely up to you.
3Serve over a bed of Basmati Rice with a Spinach Paneer on the side.
Cooking is pretty much experimenting with flavors to suit what you like. Don't be afraid to try or you would never know. Feel free to change the recipe to suit your tastes.
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