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Spicy chicken tandoori

A tasty, spicy chicken thigh bake. Very juicy and full of flavour. A great alternative to eating bland chicken.

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Spicy chicken tandoori
Prep time (mins)
Cooking time (mins)
Servings
5
25
2
Calories (kcal)
Protein (g)
Carbs (g)
Fat (g)
680
55.2
1.9
10.4
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Ingredients

  • 500g boneless skinless chicken thighs

  • 100g quark

  • 100ml beef stock

  • 2 tbsp tandoori powder, or tikka curry powder

  • 1 tsp chilli powder

  • 1 tsp coriander

  • 1 tsp turmeric

  • 1 tsp salt

  • 1 tsp sweetener

  • 1 tbsp malt vinegar

  • 1 tbsp chopped fresh parsley

Method

Combine all spices with the vinegar and quark to make a paste.


Rub the paste over the chicken until covered and place in a baking dish.


Cook for around 25 mins on medium-high heat (200 C, or gas mark 6), until golden brown.


Serve with fresh parsley sprinkled on top.

Freezing and storage

Keeps in the refrigerator for a few days. Can be reheated in the microwave.

Gallery

© 2023 by Cutting Cookbook.

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