Stranger Foods

Angry bird

Serves 4 45 mins

45 mins	Total
5 mins	Prep
40 mins	Cook
+ 4 hr	Idle

Thighs or drumsticks are the best meats for this simple tandoori dish, though this is a great marinade for any meats or fish that you can then roast, grill/broil or barbecue. The yogurt and lemon go a long way in helping to tenderise the meat and almost break down the structure so that the spices can better penetrate. Use mild paprika powder to give a good flavour and colour. In India they use chilli powder, which makes this dish seriously hot.

Ingredients

x0.5

Metric

Imperial

8 skin-on, bone-in chicken thighs

For the marinade

500 g plain yogurt
½ tsp ground turmeric
½ tsp chilli powder
1 large green chilli, deseeded and finely sliced
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
2 tbsp paprika
½ tsp ground cloves
5 cm piece of fresh root ginger, peeled and grated
3 cloves garlic, minced
½ tsps salt
juice of ½ lemon

Instructions

°C

°F

In a mixing bowl large enough to hold the chicken thighs, add all the ingredients for the marinade and mix well until everything is fully combined. Add the chicken thighs, cover and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 220°C/gas 7. Remove the chicken thighs from the marinade and wipe off any excess, then lay in a single layer on a roasting pan and roast for or until the chicken is golden, cooked through and tender. Remove from the oven and serve immediately.

Angry bird

Ingredients

Instructions

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