Ingredients
- 4 chicken thighs or breasts, boneless, each cut into two or smaller
- 2tbs ginger garlic paste
- 20ml lemon juice
- Salt to taste
- 3tbs yogurt
- 2tsp paprika
- 3g chilli powder
- Pinch of cinnamon powder
- 5g cumin powder
- Pinch of coriander powder
- 40ml vegetable oil
Method
Put all other ingredients together and mix with chicken. Let the chicken sit for two hours.
Recipe from Alfred Prasad, executive chef at Tamarind, in Mayfair, London