By Ayame on April 19, 2010
Photo by I'mPat
Photo by I'mPat
"Another one from the doctor's waiting room magazines (Not sure which one though!) Simple and tasty! Note that the marinating time is not included in the timing."
Serving Size: 1 (355 g)
Servings Per Recipe: 3
"Wow, it smells soooo *amazing* in here! Not only that, but this chicken *tastes* amazing - like lick your plate clean amazing! :) I did make a few alterations/additions to the marinade, using plain Greek yogurt, cutting the cayenne WAY back to a heaping 1/4 tsp (plenty hot for me, and I like hot!), and adding another 1/4 tsp turmeric, 1 tsp coriander, 1/4 tsp black pepper, 1/4 tsp cinnamon and 1/4 tsp ground ginger (I just couldn't help myself, sorry! The resulting marinade was delish just by itself though!) I had 2 lbs boneless, skinless thighs (8 thighs) and I thought the amount of marinade was perfect for that amount of meat. I marinated the chicken in a ziploc bag for about 4 1/2 hours, then just cut the bag open to remove the meat (quick and easy cleanup!). Baked at 400F for 30 minutes and it was perfectly done. I will be making this one again (with my additions) FOR SURE! Thank you for sharing!"
"Best tandoori chicken I have ever had, I used a greek yoghurt and made for 2 serves using 200 grams of yoghurt but otherwise followed recipe and even the DM who is not into spicy loved her large skinless boneless thigh, though was struggling to finish it as the spicy taste got to [does not hit you immediately but grows on you as you eat] (I made up 7 thighs for 3 of us), I baked at 175C fan forced for 25 minutes which gave lovely moist chicken thighs with lots of flavour thank you Ayame, made or Name that Ingredient tag game."