Tandoori Arabic Thigh Roast :The aroma of toasty spices and the calm that comes from knowing that tonight’s meal will be very good are both present in your home when a whole chicken roasts in the oven. What could be more satisfying than knowing that you’re going to prepare a dinner that will be well received? It’s realizing that the yogurt you meticulously slathered on that particular chicken originated from an organic farm in upstate Vermont, where the cows are healthy, the leaves are turning, and the farmers are like characters from a fairy tale you’d tell your children. It’s love, Stonyfield.
For those of you without a tandoor in the middle of your kitchen, here is a simple baked Tandoori Chicken dish! A yogurt tandoori chicken marinade adds flavor to the chicken, which is made from scratch using readily available ingredients and cooked till golden with a few charred parts.
Ingredients
1.5 kg of mutton or thigh
2 Garlic ginger paste 2 teaspoons
3 Red chilli powder 1 tablespoon
4 Yogurt 1 cup
5 Nutmeg powder 1/2 teaspoon
6 Papaya paste 3 tablespoons
7 Salt to taste
8 Chaat masala 1 teaspoon
9 Cumin powder 1 teaspoon
10 Ground black pepper 1 teaspoon
11 Oil 1/2 cup
12 Lemon for serving
Step by Step Instructions
- Make a good cut in the thigh
- Then collect all the spices in a bowl and mix well
- Apply all the spices on the thigh and leave it for 6-7 hours
- Now heat oil in a large pot and place the thigh in it
- Cover with a lid and cook on medium heat
- After a while, turn the thigh over and cook
- When the thigh is cooked and the oil separates, take the thigh out in a dish and serve with lemon, salad and naan
