Tandoori Chicken with Cabbage Slaw

Instructions

1. Step 1

   Whisk the yogurt, lemon juice, vegetable oil, garlic, ginger, garam masala, paprika, cumin, turmeric, cayenne pepper, and 1 ¼ tsp (8 gr) salt into a smooth marinade.

   Ingredients used: 1.0 gr Cayenne Pepper, 6.0 gr Garam Masala, 12.0 gr Garlic, 15.0 gr Ginger, 3.0 gr Ground Cumin, 2.0 gr Ground Turmeric, 30.0 ml Lemon Juice, 8.0 gr Salt, 6.0 gr Sweet Paprika, 30.0 ml Vegetable Oil, 180.0 ml Yogurt

   Cookware: mixing bowl, whisk

2. Step 2

   Add the chicken thighs and turn until evenly coated. Cover and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 8.0 piece Chicken Thigh

   Cookware: mixing bowl, tongs

3. Step 3

   Heat the oven to 220°C. Set a wire rack inside a rimmed baking sheet.

   Cookware: baking sheet, oven, wire rack

4. Step 4

   Arrange the marinated chicken on the rack in a single layer. Roast until browned and the thickest part reaches 74°C, about 20 to 25 minutes.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven, tongs, wire rack

5. Step 5

   Whisk the lime juice, honey, remaining 1 tbsp (15 ml) vegetable oil, and remaining ½ tsp (3 gr) salt into a dressing.

   Ingredients used: 10.0 gr Honey, 30.0 ml Lime Juice, 3.0 gr Salt, 15.0 ml Vegetable Oil

   Cookware: mixing bowl, whisk

6. Step 6

   Add the cabbage, carrot, and cilantro to the dressing and toss until evenly coated.

   Ingredients used: 120.0 gr Carrot, 15.0 gr Cilantro, 400.0 gr Green Cabbage

   Cookware: Chef Knife, cutting board, mixing bowl

7. Step 7

   Rest the cooked chicken for 5 minutes, then serve it with the cabbage slaw.

   Timer: 5 min (fixed)