Tandoori Chicken Thighs with Creamy Chutney Sauce
Serves 6
Directions
- 1Start with some chicken thighs, olive oil, Greek yogurt, tomato paste, a big squeeze of lemon, minced garlic, minced ginger, and a few spices.
- 2Give that a good mix.
- 3Let that marinate for at least 30 minutes.
- 4In the meantime, make your sauce with Greek yogurt, garlic cloves, ginger, a squeeze of lemon, cilantro, mint, green chili or jalapeno, and some salt and pepper.
- 5Blend until smooth.
- 6Bake or air fry your chicken thighs until crispy.
- 7Serve it with your sauce, and enjoy.
Ingredients
- 6 chicken thighs
- 2 tsp olive oil
- 0.5 cup Greek yogurt
- 0.25 cup tomato paste
- 1 lemon, squeezed
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp salt
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp black pepper
- 1 cup fat free Greek yogurt, plain
- 3 garlic cloves
- 1 inch piece ginger
- 0.5 lemon, squeezed
- 0.25 cup cilantro
- 0.25 cup mint leaves
- 0.5 tsp salt and pepper
Equipment
ovenairfryerblender
Tips
- Let chicken marinate for at least 30 minutes for extra tenderness and juiciness.
- Remove skin from chicken thighs for fewer calories.
- Flip chicken halfway through baking or air frying.
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