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タンドリーチキン（鶏もも肉のタンドリーチキン）｜クキパパ料理チャンネルさんのレシピ書き起こし

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Kukipapa cooking class

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Ingredients

Chicken thigh : 2 pieces (500g)
塩 : 5.5g(小さじ1)
砂糖 : 2〜3g(小さじ1弱)
生姜 : 15g
ニンニク : 5g
(A) Sugar-free yogurt : 150g
(A) Curry powder : 10g
(A) Cumin Hall : 適量
(A) Garam Masala : 2〜3g
(A) Ketchup : 小さじ1〜2
油 : 大さじ1

Time required

20minutes

Procedure

1) Prepare chicken thighs 00:15
Remove excess skin, sinew, and fat from chicken thighs.
Cut one piece into 4 equal parts and make a notch.
Sprinkle with salt and sugar.
put into a bag.
2) to season 01:37
Grate the garlic and ginger and place in a bowl.
Add (A) and mix.
Put it in 1 and knead it.
Close the bag and let it rest in the refrigerator for 4 hours to overnight.
3) bake 03:03
Oil the frying pan.
Place the chicken thighs skin side down over medium heat.
Bake for 3-4 minutes to evaporate the moisture.
Bake for about 7 minutes and when it is browned, turn it over and bake.
Bake for a total of 11-12 minutes, then remove to a plate.
4) 盛り付ける 05:47
タンドリーチキンを盛ったお皿にお好みの野菜(分量外)を添える。
塩(分量外)を振って完成。

Point

・The amount of salt should be 1.1% of the chicken thigh.
・Making cuts in the chicken thigh makes it easier for the fire to pass through.
・There is no cumin hall.
・The time required does not include the time to rest in the refrigerator for 4 hours to overnight.
・It tastes better when you squeeze lemon on it.