Tandoori masala chicken bake
Curries With Bumbi · ♥ 2K likes · 19.5K views · 6 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ kg bone-in skin on chicken thighs
- 210 g sliced onions
- 1½ cup buttermilk
Add buttermilk to the bone-in, skin-on chicken thighs; it flavors and tenderizes the meat.
Take the chicken out of the fridge at least an hour before cooking.
- 1 tbsp tandoori masala
- ½ tbsp light brown sugar
- ¼ tsp freshly ground black pepper
- 1 tsp garam masala powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kasuri methi
- 1 tsp salt
- 1 tsp sweet paprika
Mix the spice rub in a bowl: tandoori masala, light brown sugar, black pepper, garam masala, cumin, coriander, crushed kasuri methi, salt and sweet paprika.
- oil
Oil the base of a cast iron casserole pot or baking pan lightly and add sliced onions.
Layering the pot
- 1 tbsp ginger garlic paste
- 1 tbsp melted butter
Add only the chicken, discarding the excess marinade so the gravy is not watery; add ginger garlic paste, the spice rub and a tablespoon of melted butter, and mix to coat every piece.
Bake in an oven preheated to 400 degrees Fahrenheit, about 200 Celsius (375 Fahrenheit, about 190 Celsius, with a convection fan) for an hour.
- melted butter
- 1 tsp sweet paprika
Mix a teaspoon of sweet paprika into the rest of the melted butter for basting.
- whole chilies
For the last 10 minutes, baste again, add whole chilies and fresh thyme, and return to the oven.
- fresh thyme
- 1 tbsp cornstarch
- 2 tbsp water
Mix a tablespoon of cornstarch with two tablespoons of water.
Put the pot on high heat, stir in the slurry and boil the gravy about a minute; spoon it over the chicken.