- Chicken thighs
- (Greek yoghurt
- Fresh coriander
- Cottage cheese
- sunflower oil
- Angus & Oink Tandoori rub
Step 1: Cut the chicken thighs into cubes and put them in a bowl. Sprinkle the chicken thigh cubes generously with the Tandoori rub. Mix this well together, so that all the blocks around are well covered with rub.
Step 2: Put the bowl in the fridge for approx. 1 hour.
Step 3: Add the (Greek) yogurt after about 1 hour, so that all the chicken thigh cubes are in the yogurt. The chicken thigh cubes do not have to disappear completely under the yogurt.
Step 4: Put the bowl in the fridge for 8-12 hours.
Step 5: Go, go, go, fire up that Wok!
Step 6: If the wok is hot (this goes very quickly), add a little sunflower oil to the wok. Also add the chicken thigh cubes, with a little yogurt and wok the chicken thigh cubes brown and cooked. Add some curd cheese to "extinguish" the tandoori, simmer for 2 more seconds.
Step 7: Serve the chicken tandoori and finish with a garnish of finely chopped fresh coriander.