Egg-Free Tandoori Chicken with Mint Chutney

Ingredients

• 8 pieces Chicken Thighs
• 1 cup Plain Yogurt (dairy or non-dairy)
• 2 tablespoons Lemon Juice
• 2 tablespoons Ginger-Garlic Paste
• 3 tablespoons Tandoori Masala
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 2 tablespoons Oil
• 1 cup Mint Leaves
• 1/2 cup Cilantro Leaves
• 1 small Green Chili
• 1 tablespoon Lemon Juice (for chutney)

Instructions

1. 1In a bowl, mix yogurt, lemon juice, ginger-garlic paste, tandoori masala, turmeric powder, red chili powder, garam masala, and salt to create the marinade.
2. 2Marinate the chicken thighs in the yogurt mixture for at least 2 hours, or preferably overnight.
3. 3Preheat oven to 400°F (200°C).
4. 4Place the marinated chicken on a baking sheet lined with parchment paper.
5. 5Drizzle with oil and bake for 30-35 minutes, or until chicken is cooked through.
6. 6While the chicken bakes, prepare the mint chutney: Blend mint leaves, cilantro leaves, green chili, and lemon juice in a blender until smooth. Add water as needed to reach desired consistency.
7. 7Serve the tandoori chicken with mint chutney.

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