- 1 clove garlic
- 2 cm piece fresh ginger, peeled
- 240 g thick, plain or Greek Yoghurt
- 20 g lemon juice
- 20 g olive oil
- 1 tsp TM Garam Masala
- 1 tsp ground coriander seeds
- 1/2 tsp chilli flakes
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- 6 fillets Chicken Thighs, trimmed
Place garlic and ginger into TM bowl. Chop for 2 - 3 seconds on speed 7.
Add the remaining ingredients, mix for 20 seconds on speed 4.
Cut 2 slits in the top of each chicken fillet, taking care not to cut the whole way through. Place chicken fillets into a glass bowl and cover with Tandoori mixture. Turn the fillets and coat evenly. Cover and refridgerate for a minimum of three hours.
Pre-heat oven to 220°C. Grease a large baking dish with olive oil. Place marinated chicken fillets in baking dish and roast for approximately 30 minutes or until cooked through. Serve with Basmati rice (cooked in the basket), steamed vegetables (cooked in the Varoma while the rice is cooking) and lemon wedges.
Substitute with Chicken Drumsticks or Chicken Tenderloins and adjust roasting time as needed.
Original recipe from taste.com.au. Converted by thermophix06 for use in Thermomix.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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