Ingredients(2 servings)
| chicken thigh | 300 g |
| vegetable oil | 1/2 tbsp |
| 【A】 | Yogurt sauce |
| Plain yogurt | 80 g |
| Curry dashi stock | 1 tbsp |
How to make
| 1 Cut the chicken into 8–10 pieces. |
| 2 Put the ingredients in [A] into a plastic bag and knead well from the outside to mix. |
| 3 Add the chicken to the bag and knead gently. Remove the air, seal the bag, and refrigerate for at least 2 hours. |
| 4 Heat oil in a frying pan over medium heat. Lightly drain the chicken and fry until cooked through. |
A juicy and flavorful tandoori chicken seasoned with curry dashi powder, combining aromatic spices with rich umami for a perfectly balanced taste.