Pakistani Chicken Tikka

Ingredients

• 4 lbs chicken thighs, bone-in skin-on
• 1 cup full fat yogurt
• 8 cloves garlic, mashed
• 1 inch ginger, mashed
• Q tbsp kasuri methi
• 1/4 cup cilantro
• 2 tsp mustard oil
• 1 packet chicken tikka spices
• 1/2 lemon, juiced
• Salt to taste
• 2 cups yogurt for chutney
• 1 bundle cilantro for chutney
• 2 cloves garlic for chutney
• 1 jalapeño for chutney
• 1 lemon, juiced for chutney
• Salt to taste for chutney
• Optional: garlic cilantro butter

Instructions

1. Make slices into the skin of the chicken thighs to help the marinade penetrate.
2. Start the marinade with yogurt, ginger and garlic paste, kasuri methi, mustard oil, and cilantro.
3. Squeeze in lemon juice and add chicken tikka spices, then mix well.
4. Salt the chicken directly to taste.
5. Ensure every crevice of the chicken is coated with the marinade.
6. Cook the chicken in the oven at 375 degrees.
7. In the meantime, prepare the yogurt chutney by blending yogurt, cilantro, garlic, jalapeño, and lemon juice in a food processor.
8. After about 45 minutes, the chicken should be done.
9. Brush each piece with garlic cilantro butter if desired.