500g natural unsweetened yogurt
10 chicken thighs on the bone
1 bunch of coriander
2 nips of whiskey
Vinegar 1 table spoon apple cider
1/2 salt flakes
1/2 tsp pepper
3 green fresh jalopinos (seeded)
1 tsp garam masala
Step 1 - Blend all spices and condiments together and stir into the yogurt, make sure you use a container where when you add chicken marinate covers it fully.
Step 2 - Marinate overnight for flavours to infuse
Step 3 - Remove chicken from marinate and then coat in seasoned flour 3 cups plain flour, salt, pepper and garam masala to taste
Step 4 - Heat Rice Bran oil and cook til golden brown then put on a baking rack at 180 degrees celcius til cooked through, place some fresh curry leaves on the chicken while in the oven and they will infuse and crisp up and a nice garish
Left over marinade can be used as a dipping sauce however make sure you put in a pan and cook til it boils being it had raw meat in it, season as necessary I found a little bit more salt and some sugar was nice way to round it out.
We enjoyed with a potato and mixed garden and chick pea salad :)