Tender and succulent chicken with fresh mint chutney! Impress your friends & family with this flavourful dish right in the comfort of your own home using just an oven! No tandoor needed!
Let’s make the dipping sauce first. All you need is blend the green chilli, garlic cloves, yoghurt, mint leaves, chopped coriander/cilantro, lemon juice, salt and sugar into a fine puree. Cover and set aside for later.
Blend garlic, ginger and shallots into a fine paste (add water if needed, if paste is too thick).
In a big bowl, mix Greek yoghurt, ghee, garam masala, chilli powder, salt, sugar, 1 drop of red food colouring (you may add more drops if you want a redder hue) and the blended paste.
Score slits on the chicken thigh on both sides and pat them dry.
Then coat the chicken thigh with the marinade. Cover and refrigerate for at least 2 hours (best if overnight for a more flavourful chicken).
Before cooking, preheat the oven at 200°C.
Remove the chicken thighs from the refrigerator and place them on a rack to rest at room temperature for 30 minutes. Reserve the remaining marinade.
Roast the chicken thigh at 200°C for 20 minutes using the grill with fan function.
After 20 minutes, turn the chicken thighs over and baste with marinade. Then continue to roast for another 20 minutes.
Garnish with coriander and serve with the mint chutney dipping sauce.
