Ingredients
- 4 pieces of chicken thighs
- 150 g plain yogurt
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 2 tablespoons tandoori masala
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil
- Fresh parsley for garnish
- 2 cups of Faroese potatoes, diced
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- In a bowl, mix yogurt, garlic paste, ginger paste, tandoori masala, salt, and lemon juice to create the marinade.
- Add the chicken thighs to the marinade and coat evenly. Marinate for at least 30 minutes, preferably overnight.
- Preheat the oven to 200°C (400°F).
- Place the marinated chicken on a baking tray lined with parchment paper and drizzle with vegetable oil.
- Bake for 30-35 minutes or until the chicken is cooked through and has a nice char.
- In the meantime, boil the diced Faroese potatoes in salted water until tender, about 15 minutes.
- Drain the potatoes and return to the pot. Add butter, and season with salt and pepper. Mash slightly, leaving some chunks for texture.
- Serve the tandoori chicken hot with the buttery Faroese potatoes on the side, garnished with fresh parsley.
Equipment
- Oven
- Baking tray
- Mixing bowl
- Pot for boiling potatoes
- Colander
- Spatula
Nutrients
- Calories: 350
- Protein: 30g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 3g