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🍽️ Tandoori Chicken

701 kcal · 30 min · 4 servings

Ingredients

• 1 Poularde (kitchen-ready, approx. 1,4 kg)
• Juice of a lime
• Salt
• Pepper (from the mill)
• 250 g plain yogurt
• 4 tbsp white wine vinegar
• 2 tbsp peanut oil
• 1 onion
• 1 garlic clove
• 1 tbsp freshly grated ginger
• 2 tsp coriander
• 2 tsp cumin
• 0.25 tsp turmeric
• 2 tsp paprika powder (sweet)
• 0.5 tsp chili powder

Instructions

1. 1. Separate the chicken into thighs and breast pieces.
2. 2. Rinse the meat pieces under cold water.
3. 3. Pat the meat dry with a kitchen towel.
4. 4. Make small slits in the skin with the tip of a sharp knife.
5. 5. Rub the pieces with lime juice, salt, and pepper.
6. 6. Let the meat rest for 30 minutes.
7. 7. Mix yogurt, vinegar, and oil in a bowl.
8. 8. Peel the onion and chop it finely.
9. 9. Add the chopped onion and pressed garlic to the yogurt mixture.
10. 10. Add all other spices.
11. 11. Stir everything together into a smooth paste.
12. 12. Pat the marinated meat pieces dry again.
13. 13. Lightly grease a baking dish.
14. 14. Place the meat pieces in the dish.
15. 15. Coat the meat all over with the spice paste.
16. 16. Cover the dish with aluminum foil.
17. 17. Marinate the meat in the fridge overnight.
18. 18. Reapply the paste if necessary in between.
19. 19. Take the meat pieces out of the fridge one hour before roasting.
20. 20. Reapply the spice paste to the meat pieces.
21. 21. Place the dish in the preheated oven.
22. 22. Serve the chicken with papadam if desired.

Nutrition per serving

• kcal: 701
• Protein: 50 g · Fett/Fat: 54 g · Carbs: 4 g