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| Chicken Thighs baked on a baking tray - will get more charrred & crispy |
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| Chopped chicken breasts in a pot - will stay juicier and soft |
Marinade chunked chicken breast (or skinless thighs) in yogurt and tandoori masala (or any combination of Indian spices you have) for however long you have.
Before baking, mix in some chopped peppers, and if you're brave enough, chuck in some whole chilies too.
Place on bed of sliced onions arranged in non-stick oven pot, or on a baking tray.
Bake for half an hour or so, around 180c.
Serve with rice and salady bits.
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| Cannot get this image to turn! |
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