Immagine generata dall'IA
Juicy chicken thighs marinated in yogurt, lemon, garlic, ginger, and warm Indian spices, then grilled until charred at the edges and fully cooked. Serve with cooling cucumber, herbs, and lemon.
Immagine generata dall'IA
Immagine generata dall'IA
Yogurt tenderizes the chicken while carrying the spices into every cut. Kashmiri chili provides vivid color without excessive heat, and high-heat grilling creates the smoky, lightly charred edges that define tandoori chicken.
Refrigerate cooked chicken in a covered container for up to 3 days. Refrigerate raw chicken in its marinade for no more than 24 hours.
Reheat covered in a 180°C oven until steaming hot throughout, or warm gently in a skillet with a splash of water. Do not reuse leftover marinade unless it is boiled for at least 1 minute.
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