Chicken Thighs with Tandoori Sauce are a delicacy of Indian cuisine. Its name comes from Tandoor, the clay oven in which it was cooked. Of course, we will comfortably use our convenient electric oven, and the result will not diminish its goodness. Even though it is a recipe that requires a bit of time, especially in marinating the meat, it is still very easy to prepare. So, get the spice right away and get to work.
https://www.amazon.it/Moulinex-FP5441-Double-Force-Compact-Diverse/dp/B074WCNLSL/ref=sr_1_1?tag=gz-blog-21&ascsubtag=0-f-n-av_lappetitovienmangiando
- Difficulty: Easy
- Cost: Affordable
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 4 people
- Cuisine: International
Ingredients
- 4 Whole chicken thighs
- 6.35 oz Whole yogurt
- 2 tbsp Fresh liquid cream
- 2 cloves Garlic
- 3 tsp Tandoori masala
- Juice of 1 lemon
- to taste Salt
- 1.5 inches of fresh ginger root, grated
- 1 bunch Coriander
Tools
- 2 Bowls
- Parchment paper
- Baking tray
- Knife
- Cutting board
How to Prepare Chicken Thighs with Tandoori Sauce
To prepare Chicken Thighs with Tandoori Sauce, organize your workspace with all the ingredients already measured.
Peel the chicken thighs, or buy them already skinless.
Place them on the cutting board, and using a knife, make incisions at various points so that the flavors can penetrate well.
Place them in a large bowl, salt them, drizzle with lemon juice, and let them rest for about thirty minutes.
Meanwhile, in a bowl, mix the yogurt, fresh liquid cream, sliced garlic, grated ginger, and tandoori masala.
Mix so that all the ingredients can blend well.
Cover the chicken thighs with the prepared mixture on both sides and lay them out flat on a plate.
Marinate them for 12-24 hours in the refrigerator.
After this time, preheat the fan-assisted oven to 428°F.
Line a baking tray with parchment paper and place the chicken on top, without touching it, with all the cream on top.
Bake for about 40 minutes, or until they are well browned, as in the photo.
Serve immediately, your Chicken Thighs with Tandoori Sauce, sprinkling them with fresh chopped coriander.
Alternatively, you can also use fresh parsley, it will change the taste a bit, but they will still be excellent.
Tips and Variations:
You can store the Chicken Thighs with Tandoori Sauce in the refrigerator for a few days, or in the freezer for a longer period.
If you like slightly spiced recipes, don’t miss the next one: Hard-Boiled Eggs with Maldivian Curry
Did you like my Chicken Thighs with Tandoori Sauce recipe? Follow me on the Facebook page so you don’t miss any updates!!
