This classic Pakistani BBQ dish is mouthwatering and delicious! It's super easy to pull together and will become a family favorite in your home.
- 1 pound boneless chicken thighs or breasft fillets
- 2 tbsp yogurt
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 1/2 tsp salt
- 1/2 tsp Kashmiri laal mirch chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- 1 tbsp oil
- onion and lemon wedges optional
Cut the chicken into strips or cubes. Add to a medium sized bowl and add all the ingredients barring the oil. Mix till all the chicken is coated. Marinate for 15-30 minutes. For best results marinate and refrigerate overnight.
To cook, preheat your oven to 400 F. Drizzle the oil in a large baking dish. Add the chicken, keeping some space between each piece. Spread the onion and lemon wedges around the chicken. Bake uncovered for 25-30, or until the chicken is cooked thorugh. Flip halfway through baking. If you want some color on the chicken you can broil it in your oven for 2-3 minutes.
Serve with naan, hari chutney and a simple salad.
Substitutions. You can replace the yogurt with Greek yogurt.
If you don't have fresh lemons, you can use lemon juice out of a bottle, just use a little less because it's more concentrated.
Variations. You can make this with bone in chicken, just adjust the cooking time. Bone in chicken takes longer to cook, so bake it at 380 F and for 35-40 minutes. You may need to cook it longer according to the size of your chicken pieces. If the chicken starts to dry out you can bake it covered.