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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in

Mowgli Street Food

Mowgli Street Food

By Nisha Katona

Published 2018

  • About

Thighs or drumsticks are the best meats for this simple tandoori dish, though this is a great marinade for any meats or fish that you can then roast, grill/broil or barbecue. The yogurt and lemon go a long way in helping to tenderise the meat and almost break down the structure so that the spices can better penetrate. Use mild paprika powder to give a good flavour and colour. In India they use chilli powder, which makes this dish seriously hot.

Ingredients

  • 8 skin-on, bone-in chicken thighs

Method

  1. In a mixing bowl large enough to hold the chicken thighs, add all the ingredients for the marinade and mix well until everything is fully combined. Add the chicken thighs, cover and refrigerate for at least 4 hours, preferably overnight.
  2. Preheat the oven to 220°C/430°F/gas 7. Remove the chicken thighs from the marinade and wipe off any excess, then lay in a single layer on a roasting pan and roast for 35–40 minutes or until the chicken is golden, cooked through and tender. Remove from the oven and serve immediately.