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Tandoori Style Chicken Thighs

35 min. | 572 kcal | easy |
Spicy, Needs a blender
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1. Setup Warning, spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for less heat. Chop the garlic, the ginger, the chili pepper and the peanuts. Cut the lime in half. Cut the lettuce into pieces. Roughly chop the cilantro and the mint.
2. Marinate the chicken In a bowl, combine half of the yogurt with the spice blend, to taste (caution! Spicy), half of the garlic and half the ginger. It's possible to reserve a small portion of marinade with less spices for children. Add the chicken and coating well. Leave to marinate until ready to cook.
3. Make the sauces In a blender, or using an arm blender, make a smooth sauce with the cilantro, the mint, the rest of the garlic, the juice of half a lime, the rest of the yogurt and 1 tbsp of sugar. In another bowl, combine the juice of one lime, the honey, the rest of the ginger and the chili peppers, to taste (caution! spicy).
4. Cook the chicken In a pan over medium-high heat, add a drizzle of olive oil. Cook the chicken 4-5 minutes on each side.
5. Make the salad In a bowl, combine the lettuce, the cucumbers, the cherry tomatoes, the lime and the lime and chili pepper sauce. Garnish with the peanuts.
6. Plate your dish Serve the chicken with the sauce, the salad and the naan bread. Bon appétit!
4 unit Chicken Thighs
1 unit Fresh Mint and Cilantro
2 unit Greek Yogourt 2%
2 unit Lime
2 unit Garlic Clove(s)
2 unit Ginger
1 unit Naan Bread
1 unit Fresh Chili Pepper
1 unit Boston Lettuce
30 ml Peanuts
1 unit Honey
20 ml Spice Mix(garam massala powder,chili powder,turmeric powder)
What you need Bowls, pan, arm blender.
572 kcal
% daily value
% daily value
carbohydrate 41g
fat 28g
cholesterol 124mg
fiber 5g
protein 41g
saturated 6g
sodium 415mg
sugar 15g
trans 0g