Tintagel Tandoori Murgh (tintagel Tandoori Chicken)
Tintagel Tandoori Murgh, also known as Tintagel Tandoori Chicken, is a flavorful and aromatic dish that originates from the Cornish cuisine. This dish is marinated in a blend of spices and yogurt, then cooked to perfection, resulting in tender and juicy chicken with a delicious smoky flavor.
Ingredients
- 4 chicken thighs, skinless
- 1 cup plain yogurt
- 2 tablespoons Tintagel Tandoori spice blend
- 2 tablespoons lemon juice
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, combine the yogurt, Tintagel Tandoori spice blend, lemon juice, ginger paste, garlic paste, and salt.
- Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-6 minutes on each side, or until fully cooked and charred in spots.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 18g
Supplies
Large bowl Skillet Tongs
Tools
Cutting board Knife Measuring spoons
Serving suggestions
Serving suggestions: Serve the Tintagel Tandoori Murgh with naan bread, rice, and a side of cucumber raita.
Tips & tricks
Tips: For a smokier flavor, you can also grill the marinated chicken thighs on a barbecue. Adjust the cooking time as needed.
Cost
$12