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🍽️ Curry Chicken in Buttermilk Marinade

615 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 400 ml buttermilk
• salt
• 2 tsp curry powder
• 1 tsp turmeric powder
• cayenne pepper
• 4 chicken drumsticks
• 4 chicken wings
• 1 red onion
• 5 tbsp rapeseed oil
• pepper
• 1 red chili pepper
• 1 green chili pepper
• 1 handful cilantro
• 3 curry leaves
• 1 tbsp lemon juice
• 200 g yogurt (3.5% fat)

Instructions

1. 1. Peel the garlic clove and dice it finely.
2. 2. Add the buttermilk, 1 teaspoon of salt, 1 teaspoon of curry powder, turmeric, and cayenne pepper to a bowl.
3. 3. Whisk the marinade well.
4. 4. Pat the chicken pieces dry with a paper towel.
5. 5. Split the chicken wings at the joint.
6. 6. Mix the chicken thoroughly with the marinade.
7. 7. Let the chicken marinate in the refrigerator for at least 2 hours.
8. 8. Remove the chicken from the fridge about 30 minutes before cooking.
9. 9. Let the meat reach room temperature.
10. 10. Peel the onion.
11. 11. Cut the onion in half.
12. 12. Slice the onion halves into wedges.
13. 13. Toss the onion wedges with 1 tablespoon of oil.
14. 14. Season the onions with salt and pepper.
15. 15. Wash the chili peppers.
16. 16. Remove the stems of the chili peppers.
17. 17. Slice the green chili into rings.
18. 18. Finely dice the red chili.
19. 19. Wash the coriander and curry leaves.
20. 20. Roughly chop the coriander.
21. 21. Place the yogurt in a small bowl.
22. 22. Add half of the finely diced red chili to the yogurt.
23. 23. Add the chopped coriander to the yogurt.
24. 24. Add 1 tablespoon of oil to the yogurt.
25. 25. Add lemon juice to the yogurt.
26. 26. Season the yogurt with salt.
27. 27. Mix the yogurt dip well.
28. 28. Taste the dip.
29. 29. Remove the chicken pieces from the marinade.
30. 30. Pat the chicken pieces dry.
31. 31. Place the remaining oil in a small bowl.
32. 32. Add the leftover curry powder to the oil.
33. 33. Add salt to the oil.
34. 34. Add the remaining finely diced red chili to the oil.
35. 35. Whisk the oil mixture.
36. 36. Brush the chicken with the oil mixture.
37. 37. Place the chicken in a baking dish.
38. 38. Add the onion wedges to the dish.
39. 39. Add the curry leaves to the dish.
40. 40. Preheat the oven to 200 degrees Celsius.
41. 41. Bake the chicken in the preheated oven for 45 to 50 minutes.
42. 42. Baste the chicken occasionally with the pan juices.
43. 43. Remove the dish from the oven.
44. 44. Arrange the chicken and onions on a platter.
45. 45. Sprinkle the dish with the green chili rings.
46. 46. Serve the chicken with the yogurt dip.

Nutrition per serving

• kcal: 615
• Protein: 44 g · Fett/Fat: 45 g · Carbs: 9 g