Tandoori Chicken Marinade

Ingredients

• Chicken thighs
• 1 tablespoon cornstarch
• Chicken marinade:
• 3 tablespoons yogurt
• 2 tablespoons lemon juice
• 2 tablespoons white vinegar
• 2 tablespoons oil
• 2 cloves garlic, mashed
• 1/4 teaspoon paprika
• 1/4 teaspoon ground ginger
• 1/4 teaspoon seven-spice blend
• 1 tablespoon tandoori spice
• Salt, to taste

Method

1. Wash the chicken with water, lemon, and vinegar, then leave it to drain well.
2. Make slits in the thighs with a knife so they absorb the marinade well.
3. Marinate the chicken after mixing all the ingredients together.
4. Cover the chicken and leave it in the refrigerator for at least 3 hours, preferably overnight.
   Timers: 180 min
5. After the time has passed, remove the chicken from the refrigerator and arrange the thighs in a baking tray, keeping the marinade aside.
6. Add 1/2 cup water to the tray with the chicken, then cover the tray with aluminum foil.
7. Place the tray in a preheated oven at 180°C for 1 hour, checking occasionally. You can add hot water if needed so the chicken does not stick to the tray if the water dries out.
   Timers: 60 min
8. Finally, add the cornstarch to the reserved marinade and mix well. Then spread the marinade over the chicken after it is cooked and broil the top for at least 10 minutes.
   Timers: 10 min
9. Serve the tandoori chicken with white rice or fluffy bulgur.
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