Tandoori Chicken Boti

Ingredients

• 1 kg boneless chicken thighs
• 2 tbsp Greek yogurt (For the marinade)
• 2 tbsp olive oil (For the marinade)
• 1 tbsp ginger garlic paste (For the marinade)
• 2 tbsp lemon juice (For the marinade)
• 1.5 tsp salt
• 2 tsp black pepper
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 0.5 tsp garam masala
• 0.5 tsp turmeric
• 1 tsp Kashmiri red chilli powder
• 2 tbsp tandoori masala (The author used Shan)
• 0.5 tsp red food colour (Optional)
• dried fenugreek leaves (kasoori methi) (Sprinkle with a little before cooking)

Steps

1. 1

   Place the Greek yogurt, olive oil, ginger-garlic paste, and lemon juice in a bowl.

2. 2

   Add the salt, black pepper, red chilli powder, cumin powder, garam masala, turmeric, Kashmiri red chilli powder, tandoori masala, and optional red food colour. Mix everything together to make the marinade.

3. 3

   Add the boneless chicken thighs and coat the chicken well with the marinade.

4. 4

   Sprinkle the coated chicken with a little dried fenugreek leaves (kasoori methi).

5. 5

   For the oven method, preheat the oven to 450°F. Bake the chicken for 15 minutes, flipping halfway through.

6. 6

   Broil the chicken for 2–3 minutes for extra char.

7. 7

   Alternatively, cook the chicken in an air fryer at 450°F for about 15 minutes, flipping halfway through.

8. 8

   Alternatively, cook the chicken on a tawa over medium-high heat until fully cooked and lightly charred on both sides.

9. 9

   Serve with grilled onions and bell peppers tossed with olive oil, naan, mint chutney, and a simple mayo-yogurt hot sauce, as desired.

Notes

The source gives three cooking methods; use only one. The source does not specify a chicken internal temperature. Serving accompaniments are suggested rather than quantified: grilled onions and bell peppers tossed with olive oil, naan, mint chutney, and mayo-yogurt hot sauce.

Nutrition per serving

• main
• Pakistani
• Indian
• high-protein
• gluten-free
• baked
• air-fried
• tawa-cooked