Roasted Chicken Tikka Chicken Thighs
Crispy chicken thighs coated with a tasty tikka marinade, served with a zingy green sauce.
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Servings: 2
Ingredients
- 1 kg chicken thighs bone in & skin on
For the marinade:
- 2 tbsp tandoori masala garam
- 1 tbsp ground coriander
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp chilli powder
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 lemon juiced
- 4 tbsp Greek yoghurt
- 1/2 tsp red food colouring optional
- ½ tsp salt
- ½ tsp black pepper
For the green sauce:
- 20 g Coriander
- 20 g Mint
- 1 Birdseye chilli more if you like it hot
- 2 Limes juiced
- 150 ml Greek yoghurt
Instructions
- Add all the marinade ingredients into a large bowl and mix until well combined.
- Tip the chicken thighs into the bowl and mix until they are all completely coated in the marinade. Ideally leave to marinade in the fridge for 24 hours.
- Once ready to cook, preheat the oven to 180C.
- Lay the marinated chicken thighs into a roasting dish skin side up. Roast for 45 minutes. Serve them with some rice and drizzle over some of the green sauce.
To make the green sauce:
- Put all the ingredients into a blender and blitz until smooth.