INGREDIENTS
500 Gr. Chicken thighs, cut in half
1/2 Cup full fat Greek Yogurt
2 Garlic cloves finely grated into a paste
1-2cm Ginger also finely grated
1 Tablespoon Gojuchang paste
1/2 Teaspoon Coriander powder
1/2 Teaspoon Cumin powder
1/4 Teaspoon Powdered black pepper
1 Teaspoon Garam Masala powder
1 Scallion finely chopped
Salt to taste
METHOD
Using a medium-size bowl, stir in the yogurt, ginger, garlic, scallions and all spices and mix well. Incorporate the chicken pieces and mix well, ensuring all pieces are covered in the yogurt paste. Cover with a cling film and place in the refrigerator for a few hours – (2-3 hours).
Prior to cooking, place the chicken pieces flat on a baking tray and leave at room temperature.
Preheat your oven at 225 Degrees Celsius with the grill on.
Grill the chicken pieces right under the grill and cook for about 7 minutes.
Flip the chicken over and cook for a further 5 minutes.
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