Tandoori Chicken Boti

Ingredients

• 1 kg boneless chicken thighs (cut into bite-sized pieces)
• 2 tbsp Greek yogurt
• 2 tbsp olive oil
• 1 tbsp ginger garlic paste
• 2 tbsp lemon juice
• 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 (Author used Shan brand)
• 0.5 tsp red food colour (optional)
• dried fenugreek leaves (kasoori methi) (a little for sprinkling)

Steps

1. 1

   In a large mixing bowl, combine the Greek yogurt, olive oil, ginger garlic paste, and lemon juice.

2. 2

   Add the salt, black pepper, red chilli powder, cumin powder, garam masala, turmeric, Kashmiri red chilli powder, tandoori masala, and red food coloring (if using) to the yogurt mixture. Stir until well combined into a smooth marinade.

3. 3

   Add the 1 kg of boneless chicken thighs to the bowl and toss thoroughly to ensure every piece is well coated with the marinade.

4. 4

   Sprinkle a small amount of dried fenugreek leaves (kasoori methi) over the chicken and mix once more.

5. 5

   Choose your cooking method. For the OVEN: Preheat to 450°F (230°C). Arrange chicken on a tray and bake for 15 minutes, flipping the pieces halfway through. Broil for an additional 2-3 minutes at the end for extra char.

6. 6

   For the AIR FRYER: Cook at 450°F (230°C) for approximately 15 minutes, flipping the chicken halfway through the cooking time.

7. 7

   For the TAWA (Griddle): Heat a tawa or skillet over medium-high heat. Cook the chicken, turning occasionally, until fully cooked through and lightly charred on both sides.

Notes

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

Nutrition per serving

• main
• high protein
• Pakistani
• Indian
• 30 minute meal
• baked
• air fryer
• chicken