Boneless Chicken Thighs
最強のカレー・プレイヤー！スパイスの海で輝くジューシーな弾力
Description
Chicken thighs with bones removed. Traditional India prefers bone-in, but heavily used in modern restaurant menus (Butter Chicken etc.) for eating ease and juiciness.
Classification: For Everyone,Meat,Juicy
Shops selling Boneless Chicken Thighs
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- Cut thighs large bite-sized, marinate overnight with yogurt, garlic-ginger, lemon juice, chili powder.
- Skewer marinated meat, bake in Tandoor (or oven) until fragrantly charred into 'Chicken Tikka'.
- Briefly simmer baked Chicken Tikka in rich tomato/butter roux into 'Chicken Tikka Masala'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Chicken breasts (tends to dry out but as a healthy sub)
Pairing
Chicken Tikka Masala, Butter Chicken Curry, Chili Chicken
Trivia
[Hardcore] Originally, 'Butter Chicken Curry' uses shredded bone-in Tandoori Chicken, while 'Chicken Tikka Masala' uses this boneless thigh (Chicken Tikka). Being soft and fatty, it brilliantly catches intense spice punches.
Eating tips & etiquette
[Unique Eating] Dunk bright red Tandoor-baked Chicken Tikka heavily into mint chutney while piping hot, devouring junkily with beer!
Allergen
Chicken