10-12 chicken thighs, skin removed
1 piece of about 3 cm fresh ginger
1 large garlic clove
2 tablespoons freshly squeezed lemon juice
4 tablespoons sesame oil or other mild vegetable oil
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
Salt and freshly ground black pepper
1 egg M
2 teaspoons ground cumin
4 tablespoons of butter
With a knife, we make deep incisions in the chicken thighs, on all sides.
Peel and mince the garlic and ginger. We mix them with the lemon juice, 2 tablespoons of oil, the chilli, the turmeric, salt and pepper.
We spread the chicken thighs with the marinade, put them in a lunch box, cover them well and leave them in the fridge for 5 hours.
We preheat the oven to 225 ° C.
We spread a rectangular oven mold with the rest of the oil.
We prepare an oven dish with the beaten egg and another deep dish with the breadcrumbs mixed with the cumin.
We pass the thighs through the breadcrumbs, then through the egg and then again through the breadcrumbs, pressing well so that it sticks well.
We put the thighs in the mold and bake it for about 25-30 minutes at medium height. The chicken should be more well done.
Melt the butter and spread it on the chicken thighs.
In a pan, we put the chicken thighs so that they finish browning with the butter, about 20-25 minutes over low heat.