If you watched my video on my youtube channel you will know that Varun showed me how to make a typical Indian appetizer. A food found a lot there and definitely worth sharing for the rest of the world to know. A dish you can make as spicy as you want depending on your taste buds. I have to, of course, give credit to Varun who is the owner of this recipe.
The milk is there because I am extremely sensitive to spicy food and I needed some of it after eating the chicken and if you are wondering about the green sauce that is green chutney which goes very well with it.
Recipe:
-Skinless Boneless chicken thighs, cut into chunky pieces(we did about a kilo)
-1 teaspoon Ginger paste piece ginger, peeled
-2 tsp of garlic paste
-4 tbsp thick natural yogurt or Greek yogurt
-1/2 tsp of garam masala
-1/2 tsp of chili powder
-1 tablespoon chicken tandoori mix available at Asian stores(Optional)
-Salt to taste(a tablespoon approx)
-2 Tablespoon of lemon juice
-melted butter/Ghee for basting
-1 tsp of chaat masala(you sprinkle it on the top before serving, it's a dry sour seasoning, available at Indian grocery store)
-Additional lemon juice before Service(as per taste requirement)
-Salad and chutney to serve
Instructions:
Mix the yogurt with the chicken pieces in a bowl using some sort of spoon. Add the ginger, garlic, chili powder, garam, and tandoori mix.
Also, mix in the salt. Stir well making sure the chicken is well coated in the marinade. You can leave it to marinate for a few hours or even overnight if you prefer but it can also be done instantly in an oven or air fryer or the barbecue. We set the temperature to 200 in the air fryer and grill it for 15 minutes approx.
Turn it once in between and baste with melted butter/ghee until the chicken juices run clear and the pieces are cooked through and slightly charred around the edges. Serve arm over naan or bread sprinkled with chaat masala and lemon juice along with mint chutney and salad.