Tandoori Chicken Bites

Ingredients

• 1 lbchicken thigh, boneless, skinless, cut into 1¼ inch pieces
• ⅓ cupgreek yogurt
• 3 clovesgarlic, crushed
• 1 tbspginger, grated
• 1 tbsplemon juice
• 2 tspgaram masala
• 2 tspsmoked paprika
• 1 tspground cumin
• ½ tspground turmeric
• 1 tspchili powder
• 1 tbspolive oil
• ½red onion, sliced thin
• ⅔ cupcilantro, roughly chopped
• 1 pinchsalt and black pepper

Method

1. Turn the oven to its highest setting, 500°F, or as high as it goes, and put an empty metal baking sheet on the top shelf to heat with it.

2. Mix the yogurt, garlic, ginger, lemon, garam masala, paprika, cumin, turmeric, chili, oil and a big pinch of salt into a thick paste.

3. Toss the chicken through it until every piece is coated. It can go straight in, or sit for up to an hour if you have it.

4. Pull the hot baking sheet out and tip the chicken onto it in one layer, spaced apart. It should hiss on contact.

5. Back in on the top shelf for 12 minutes without turning, until the edges are blackened in patches.

6. Rest 2 minutes, then scatter over the red onion and cilantro and squeeze over any lemon left.

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