Breville BOV800XL Instruction Booklet page 70

RECIpES
TANDOORI CHICKEN
Function: ROAST
Temperature: 375˚F (192˚C)
Cooking Time: 35 minutes
Convection Fan: ON
Yield: 6 servings
10-12 Bone-in skinless chicken thighs
1 Cup (250 ml) Balkan style yogurt
2 Lemons, juiced
1 Tablespoon (15 ml) Ginger, freshly grated
1 Tablespoon (15 ml) Garlic
2 Teaspoons (10 ml) Ground coriander
2 Teaspoons (10 ml) Ground cumin
2 Teaspoons (10 ml) Garam masala
1 ½ Teaspoons (7 ml) Kosher salt
½ Teaspoon (2.5 ml) Black pepper
1 Teaspoon (5 ml) Paprika
½ Teaspoon (2.5 ml) Cayenne
2 Tablespoons (30 ml) Honey
1. In a medium sized bowl, combine yogurt,
lemon juice, ginger, garlic, coriander,
cumin, garam masala, kosher salt, black
pepper, paprika, cayenne and honey.
2. Cut three diagonal slits on each thigh
cutting nearly to the bone. Pour the
marinade into a re-sealable plastic bag.
3. Place the chicken thighs into the bag and
coat with the marinade. Refrigerate at
least 2 hours or up to 12 hours.
4. Place the chicken onto the broil rack
inserted into the baking pan to catch
drippings.
5. Set the wire rack in the bottom rack
height position. Turn the function dial until
the indicator on the LCD screen points to
the ROAST function.
70
6. Set the temperature to 375
with convection turned on. Set the timer
for 35 minutes. Press the START/CAN-
CEL button to activate.
7. Roast the chicken for 35 minutes or until
a meat thermometer registers 170˚F
(76˚C) when inserted into the deepest
part of the chicken thigh.
Tandoori Chicken can be enjoyed on
its own with steamed basmati rice, or
use the Tandoori Chicken in the Tikka
Masala (Butter Chicken Sauce) recipe
(Page 71).
°F (192°C)