Rooster tikka & salad
eight boneless/skinless hen thighs
2 tbsp thick yoghurt/ Greek yoghurt
2 tsp chickpea flour/ gram flour
four cloves garlic
1” piece ginger peeled
1 inexperienced chilli
1 tsp delicate paprika
½ tsp chilli powder (or slightly extra if you happen to’d prefer it spicy)
½ tsp garam masala powder
1 tsp coriander powder
Pinch cinnamon powder
Pinch of saffron crushed
Salt to style
Butter for basting
1 tsp chaat masala
Juice of ½ a lemon
Add the ginger, garlic and inexperienced chilli in a moist grinder and mix to a easy paste. Combine the yoghurt with the gram flour in a bowl to do away with any lumps to kind a thick paste like consistency.
Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and coriander powder.
Additionally combine within the floor cinnamon, saffron and salt.
Stir properly and tip within the hen items and blend properly ensuring to coat them within the thick marinade.
Go away to marinate for a number of hours and even in a single day if you happen to desire.
Place on baking tray.
Bake in a sizzling oven at 200’c till hen cooked via and barely charred.
Combine yoghurt and mint sauce for a fast raita.
Serve with salad …..