Tandoori Chicken Thighs

Ingredients

• 8 chicken thighs
• 2 Garlic cloves
• 1 tsp freshly grated ginger
• 250 g yogurt
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cardamom
• 1 tsp hot paprika powder
• 1 tsp garam masala
• Salt
• ground pepper
• 400 g mango pickle
• 150 ml coconut milk
• 2 tbsp chopped fresh cilantro
• 2 tbsp roasted peanuts
• roasted coconut chips

Instructions

1. 1.

   Rinse the chicken thighs and pat them dry. Prick all over several times with a small, sharp knife to allow the marinate to penetrate better.

2. 2.

   Peel and press the garlic. Add ginger, yogurt, all spices, salt and pepper and mix well. Combine with the chicken thighs, cover and refrigerate for at least 2 hours. Remove from the marinade and grill on a hot grill, turning regularly, for about 35 minutes. Brush with the remaining marinade frequently.

3. 3.

   For the dip blend the mango with coconut milk and cilantro until smooth.

4. 4.

   Remove the thighs from the grill and serve them with the dip. Sprinkle roasted peanuts and coconut chips on top.