Tandoori Chicken with Cabbage Slaw

Instructions

1. Step 1

   In the mixing bowl, combine chicken thigh, plain yogurt, tandoori masala, lemon, vegetable oil, and salt until evenly coated. Marinate for 30 minutes, keeping the raw chicken and bowl separate from ready-to-eat food.

   Ingredients used: 800.0 gr Chicken Thigh, 60.0 ml Lemon, 160.0 gr Plain Yogurt, 6.0 gr Salt, 30.0 gr Tandoori Masala, 20.0 ml Vegetable Oil

   Cookware: mixing bowl

2. Step 2

   On the cutting board, finely shred the cabbage with the chef's knife, finely shred the carrot with the box grater, and chop the cilantro with the chef's knife. Place all three prepared vegetables in the small bowl.

   Parallel with step: 1

   Ingredients used: 500.0 gr Cabbage, 150.0 gr Carrot, 20.0 gr Cilantro

   Cookware: Box Grater, Chef Knife, cutting board, small bowl

3. Step 3

   Heat the grill over high heat and coat it with vegetable oil. Grill the marinated chicken in a single layer, turning with tongs, until browned with slight char marks and the thickest pieces reach 74°C internally on the food thermometer, about 15 minutes.

   Timer: 15 min (scalable)

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: Food Thermometer, grill — high heat, tongs

4. Step 4

   Wash the mixing bowl after the raw chicken is removed. In the clean mixing bowl, combine plain yogurt, white vinegar, and salt with clean tongs, then add the shredded vegetables from the small bowl and toss until evenly coated and crunchy.

   Ingredients used: 80.0 gr Plain Yogurt, 2.0 gr Salt, 30.0 ml White Vinegar

   Cookware: mixing bowl, small bowl, tongs

5. Step 5

   Using clean tongs, serve the hot grilled chicken alongside the dressed cabbage slaw.

   Cookware: mixing bowl, tongs