Tandoori Chicken

Ingredients

1st Marinade:

Salt
2 teaspoons of tandoori spice
1/4 teaspoon of garlic-ginger paste per chicken thigh
Lime juice

2nd Marinade:

5-6 tablespoons of thick natural yogurt, Greek type
4 teaspoons of tandoori spice
2 teaspoons of garlic-ginger paste
4 teaspoons of lime
1 teaspoon of mustard or sunflower oil
Ghee

PREPARATION

Step 1

Remove the skin from the chicken and make long incisions without reaching the bone.
Season with salt and pepper and rub well with paprika, garam masala and garlic ginger paste, thoroughly seasoning the inside of the cuts.
Sprinkle with lime juice. Leave for 15 or 20 minutes.

Step 2

Prepare the 2nd marinade by mixing all the ingredients and submerge the chicken pieces until they are fully coated.
Let it sit for at least 2 hours or better yet, overnight.

Step 3:

Preheat the oven to 240º, place the chicken on an oven rack and leave for about 15 minutes.
Paint with a little ghee.
Keep the grill on for 8 minutes until well toasted.

Spices for the recipe

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