Okay, so yesterday I decided to try making some Indian marinated meat. I’ve always loved the flavors of Indian cuisine, and I figured, why not give it a shot at home?
Getting Started
First, I needed to figure out what kind of meat I wanted. I went with boneless, skinless chicken thighs because they’re usually pretty juicy and flavorful. I grabbed about two pounds of them from the store.
The Marinade Magic
This is where the fun begins! I knew I wanted a yogurt-based marinade, because that’s what makes the meat super tender. Here’s what I tossed together:
- Plain Yogurt: About a cup. I used the full-fat stuff because, well, flavor!
- Ginger-Garlic Paste: I love this stuff! I just use the jarred and I scooped in about two heaping tablespoons.
- Spices: Okay, this is where you can get creative. I used:
- Garam masala (about 2 teaspoons)
- Turmeric (1 teaspoon)
- Cumin (1 teaspoon)
- Coriander (1 teaspoon)
- Chili powder (1/2 teaspoon, because I like a little kick)
- Salt (to taste, maybe a teaspoon)
- A pinch of black pepper
- Lemon Juice: Squeezed half a lemon in there. Gives it a nice zing.
- Oil: Just about 2 teaspoons.
Mixing It All Up
I dumped all the marinade ingredients into a big bowl and whisked it all together until it was nice and smooth. Then, I added the chicken thighs, making sure each piece was coated. Get your hands in to do it properly.
Patience Is Key (aka Marinating Time)
I covered the bowl with plastic wrap and stuck it in the fridge. I let it marinate for, it’s better at least 4 hours, but I do it * longer, the better, in my opinion. The yogurt really works its magic during this time.
Cooking Time!
The next day, I took the chicken out of the fridge about 30 minutes before cooking, just to let it come to room temperature a bit. Then, I preheated my oven to 400°F (200°C).
I put my chicken in to my oven-proof tray and Baked it for about 25-30 minutes, until the chicken was cooked through and the juices ran clear when I poked it with a fork.
The Finished Product
It was great! The chicken was so tender and flavorful, it was actually not hard at all. I served it with some basmati rice and naan bread, and it was a complete hit. Definitely adding this to my regular rotation!
