Khana Pakana

Tandoori Chicken originated in a Peshawar's restaurant "Moti Mahal" during the British rule. It gained popularity quickly, spread out and founded a handful of innovative variations in the original recipe of Peshawar.
Tandoori Chicken Thighs Ingredients

Chicken thighs 1 kg
Lemon juice 4 tbsp
Onion (chopped) 1 small
Garlic (crushed)1 tsp
Ginger (grated) 1 tbsp
Coriander seed 1 tsp
Cumin seed 1 tbsp
Lemon juice extra 1 tbsp
Salt 1 tsp
Paprika powder 1/2 tsp
Chili powder 1 tsp
Red food coloring a pinch
Yogurt 1 cup

Tandoori Chicken Thighs Cooking Directions

Preheat oven to moderate temperature (180C).

Brush the chicken flesh with lemon juice.

Set aside to marinate for 30 minutes.

Grind the onion, garlic, ginger, coriander, cumin seeds, extra lemon juice and salt in a food processor.

Process until the mixture forms a smooth paste.

Combine the spice paste with paprika, chili and yogurt.

Mix together until smooth.

Add drops of food coloring until the mixture attains a deep red color.

Place the chicken pieces in a large shallow dish.

Spread liberally with the spicy yogurt mixture.

Cover with the plastic wrap and refrigerate.

Marinate the chicken for several hours or overnight.

Place the chicken pieces on a wire rack over a large baking dish.

Bake for 45 minutes or until the chicken pieces are tender and cooked through.

Serve hot.