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🍽️ Crispy Tandoori Chicken

668 kcal · 30 min · 4 servings

Ingredients

• 8 chicken drumsticks
• 2 garlic cloves
• 1 tsp freshly grated ginger
• 250 g Greek yogurt
• 1 tsp coriander (ground)
• 1 tsp turmeric (ground)
• 1 tsp cardamom (ground)
• 1 tsp paprika powder (hot)
• 1 tsp Garam Masala
• 1 tbsp honey
• 2 tsp lemon juice
• salt
• pepper (from the mill)
• vegetable oil (for the baking sheet)

Instructions

1. 1. Rinse the chicken thighs under cold water.
2. 2. Thoroughly dry the meat with a kitchen towel.
3. 3. Poke the chicken thighs several times all over with a sharp knife.
4. 4. Peel the garlic clove and press it through a garlic press.
5. 5. Add the yogurt, all spices, honey, lemon juice, salt, and pepper to a bowl.
6. 6. Add the pressed garlic and grated ginger to the yogurt mixture.
7. 7. Stir the marinade well with a spoon until it is creamy.
8. 8. Rub the chicken thighs all over with the marinade.
9. 9. Place the meat in a sealable container or plastic bag.
10. 10. Let the chicken thighs marinate in the refrigerator for at least 2 hours.
11. 11. Preheat the oven to 220 degrees Celsius with top and bottom heat.
12. 12. Grease a baking tray with some fat.
13. 13. Place the marinated chicken thighs on the prepared tray.
14. 14. Put the tray into the preheated oven.
15. 15. Bake the chicken for about 30 minutes.
16. 16. Take the tray out of the oven after 15 minutes.
17. 17. Brush the chicken thighs with some leftover marinade.
18. 18. Put the tray back in the oven and finish baking the meat.
19. 19. Serve the chicken with rice and corn chips as desired.

Nutrition per serving

• kcal: 668
• Protein: 57 g · Fett/Fat: 46 g · Carbs: 7 g