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Angry Bird
Serves 4 Prep 5 min Cook 40 min Total 45 min Type Meal Origin Indian

Angry Bird

A fiery Indian chicken curry: bone-in chicken in a chilli-heavy gravy of onion, tomato, dried chillies and Kashmiri red.

Serves 4 Prep 5 minutes Cook 40 minutes Units Rate

Overview

Simple tandoori-style chicken thighs marinated in yogurt and spices for tender, flavorful meat. Thighs or drumsticks work best; use mild paprika for color and flavor, or chilli powder for heat. Yogurt and lemon tenderize the meat, allowing spices to penetrate deeply.

Ingredients

Protein

  • 8 skin-on, bone-in chicken thighs

Marinade

  • 500 g (1 lb 2 oz/2 cups) plain yogurt
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • 1 green chilli (large), deseeded and finely sliced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 2 tbsp paprika
  • ½ tsp ground cloves
  • 5 cm (2 inch) piece fresh root ginger, peeled and grated
  • 3 garlic cloves, minced
  • ½ tsp salt
  • ½ lemon (juice)

Method

Stage 1 - Marinate chicken

  1. In large mixing bowl, combine all marinade ingredients.
  2. Add chicken thighs; cover and refrigerate at least 4 hours, preferably overnight.

Stage 2 - Roast chicken

  1. Preheat oven to 220°C (430°F/Gas 7).
  2. Remove chicken from marinade; wipe off excess.
  3. Lay in single layer on roasting pan.
  4. Roast 35-40 mins until golden, cooked through, and tender.
  5. Serve immediately.

Notes

  • Use mild paprika for flavor and color; chilli powder for heat.
  • Marinate longer for deeper flavor.
  • Suitable for thighs, drumsticks, or other meats/fish.

Serving

  • Serve with rice, naan, or salad.
  • Garnish with lemon wedges and cilantro.

Storage

  • Refrigerate marinated chicken up to 24 hours.
  • Cooked chicken refrigerates 2-3 days.
  • Reheat in oven at 180°C.
  • Freeze marinated uncooked chicken up to 1 month.

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