Japanese-Style Tandoori Chicken

Adding soy sauce to yogurt and curry powder is the key to this deliciousness!

Cooking time

15min

Calories

302kcal

Sodium

551mg

Nutrition facts are for one serving.
Time to marinate is not included in the cooking time.
This recipe prepares 2 sauce-marinated chicken thighs and uses 1.
The remaining chicken thigh can be refrigerator stored in the sauce for 2 to 3 days.

Ingredients(Servings: 2)

Cut each chicken thigh up into 8 to 10 equal-sized pieces. Place (A) into a storage-use plastic bag and massage to mix the seasonings together well from the outside of the bag (lining a bowl with the plastic bag makes it easier to place seasonings inside).
- Tip: The process of massaging in seasonings is made easier and cleaner using this method. Be sure to use a plastic bag large enough to fit 2 chicken thighs.
Add the chicken to the seasonings inside the plastic bag and lightly massage in. Seal off the opening, and place into a refrigerator to marinate for more than 2 hours.
Heat 1/2 Tbsp of vegetable oil in a fry pan over medium heat, drip marinade sauce off of 1 chicken thigh (1/2 of ingredients in the plastic bag), place skin side up in the fry pan and cover with a lid. Cook for 4 to 5 minutes, remove the lid, turn each piece over and cook without a lid for 2 to 3 minutes. Serve onto plates and garnish with lemon wedges if desired.
- Store the remaining chicken thigh to cook in the same manner.