#Chicken masala skin

Accidentally left the chicken in the marinade for 3 days -planned ahead, life took a different turn. Added small new potatoes, cut up, underneath and around the chicken along with the onions. I used chicken thighs rather than cut up a whole chicken. Note: Since I used boneless chicken breasts, I decreased the cooking time to half an hour at 400 degrees.ĭelicious and easy weeknight dinner! I added a little sherry to the marinade to loosen it up a bit - it was very thick. Added the onions in the marinade for an hour before cooking. I used chicken breasts and marinated them overnight. I doubled everything and added some cayenne for a little kick. This was excellent! Surprisingly easy to make and yet, a very out-of-the-ordinary dish. The result was a jammy onion and curdled yogurt curry sauce that was out of this world! I can't wait to try it with full fat yogurt. I didn't discard the marinade, instead I made a marinade and onion nest.

#Chicken masala skin

Before I threw it in the oven I blow dried the every flap and crevice of skin (I used a hair dryer set to high). I took off the cover and let it cure until dinner. In the morning I, wiped all the marinade off the skin and salted it heavily. I will be sure to use full fat next time. I prepared the recipe using 5% Greek yogurt by mistake but the flavor was excellent. I strongly recommend making a second batch of the marinade to serve alongside the chicken as a sauce. This dish was very simple and easy to make and it has rave reviews.