Egg-Free Tandoori Chicken with Mint Chutney

Name: Egg-Free Tandoori Chicken with Mint Chutney
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
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)

Tandoori chicken made with a yogurt-based marinade without eggs, served with a refreshing mint chutney. Great for a flavorful, allergen-conscious meal.

60m4 servings

Contains dairyEGG-free

480 cal|40g protein|10g carbs|30g fat|2g fiber

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)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

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.
2Marinate the chicken thighs in the yogurt mixture for at least 2 hours, or preferably overnight.
3Preheat oven to about 205°C (200°C).
4Place the marinated chicken on a baking sheet lined with parchment paper.
5Drizzle with oil and bake for 30-35 minutes, or until chicken is cooked through.
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.
7Serve the tandoori chicken with mint chutney.

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