Ingredients
3 Chicken Thighs
80g Natural Yoghurt
1 tbsp Tomato Purée
Seasoning
Oil
Seasoning
2 tbsp Paprika
1 tbsp Ground Cumin
1 tsp Cinnamon Powder
1 tsp Garlic Powder
1 tsp Salt
0.5 tsp Black Pepper
Equipment
Mixing bowl
Spoon or spatula
Knife
Chopping Board
Baking tray
Preparation
Prepare The Chicken
Thinly slice the chicken into small strips.
Make the Marinade
In a bowl, combine the spice mix with the yoghurt and tomato purée.
Mix until you have a thick, smooth paste.
Coat the chicken
Add the chicken and mix well, making sure that every piece is fully coated.
Marinate
Cover and refrigerate for at least 2 hours, ideally overnight.
Cook
Take the chicken out of the fridge 30 minutes to 1 hour before you want to cook it. This helps the chicken get to room temperature and allows for even cooking.
Preheat the oven or airfryer to 200 degrees Celcuis.
Add a drizzle of oil and mix well.
Transfer the chicken to a baking tray and cook until fully cooked through with a slight char on the outside (about 10 minutes).
Rest
Rest the chicken for 5 minutes. This allows the chicken to reabsorb the juices in the tray.
Enjoy!
