Tandoori Chicken Thighs with Creamy Chutney Sauce

Serves 6
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Directions

  1. 1Start with some chicken thighs, olive oil, Greek yogurt, tomato paste, a big squeeze of lemon, minced garlic, minced ginger, and a few spices.
  2. 2Start with some chicken thighs, olive oil, Greek yogurt, tomato paste, a big squeeze of lemon, minced garlic, minced ginger, and a few spices.
  3. 3Start with some chicken thighs, olive oil, Greek yogurt, tomato paste, a big squeeze of lemon, minced garlic, minced ginger, and a few spices.
  4. 4Give that a good mix.
  5. 5Give that a good mix.
  6. 6Give that a good mix.
  7. 7Let that marinate for at least 30 minutes.
  8. 8Let that marinate for at least 30 minutes.
  9. 9Let that marinate for at least 30 minutes.
  10. 10In 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.
  11. 11In 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.
  12. 12In 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.
  13. 13Blend until smooth.
  14. 14Blend until smooth.
  15. 15Blend until smooth.
  16. 16Bake or air fry your chicken thighs until crispy.
  17. 17Bake or air fry your chicken thighs until crispy.
  18. 18Bake or air fry your chicken thighs until crispy.
  19. 19Serve it with your sauce, and enjoy.
  20. 20Serve it with your sauce, and enjoy.
  21. 21Serve it with your sauce, and enjoy.

Ingredients

  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 0.5 cup Greek yogurt
  • 0.5 cup Greek yogurt
  • 0.5 cup Greek yogurt
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 1 lemon, squeezed
  • 1 lemon, squeezed
  • 1 lemon, squeezed
  • 1 tbsp minced garlic
  • 1 tbsp minced garlic
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp minced ginger
  • 1 tbsp minced ginger
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 cup fat free Greek yogurt, plain
  • 1 cup fat free Greek yogurt, plain
  • 1 cup fat free Greek yogurt, plain
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 inch piece ginger
  • 1 inch piece ginger
  • 1 inch piece ginger
  • 0.5 lemon, squeezed
  • 0.5 lemon, squeezed
  • 0.5 lemon, squeezed
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup mint leaves
  • 0.25 cup mint leaves
  • 0.25 cup mint leaves
  • 0.5 tsp salt and pepper
  • 0.5 tsp salt and pepper
  • 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.
Tandoori Chicken Thighs with Creamy Chutney Sauce | Clip Recipe