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🍽️ Tandoori Chicken

502 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,2 kg)
• 2 cm fresh ginger
• 2 garlic cloves
• 350 g Greek yogurt
• 1 tbsp lime juice
• 2 tbsp tomato paste
• 1 tsp chili powder
• 1 tsp turmeric powder
• 2 tbsp paprika powder (sweet)
• 1 tsp cumin (ground)
• 1 tsp coriander (ground)
• salt
• pepper (from the mill)
• 200 g long-grain rice

Instructions

1. 1. Rinse the chicken under running water.
2. 2. Pat the chicken dry with a kitchen towel.
3. 3. Cut the chicken into 6 to 8 pieces.
4. 4. Place the chicken pieces side by side in a shallow dish.
5. 5. Peel the ginger and the garlic.
6. 6. Dice the ginger and the garlic finely.
7. 7. Stir the diced ingredients into the yogurt.
8. 8. Add the lime juice, tomato paste, chili powder, turmeric, paprika powder, cumin, and coriander to the yogurt.
9. 9. Stir everything well to create a spiced yogurt marinade.
10. 10. Coat the chicken pieces with the marinade.
11. 11. Cover the dish.
12. 12. Marinate the chicken in the refrigerator for at least 6 hours.
13. 13. Preheat the oven to 180 degrees Celsius with top and bottom heat.
14. 14. Take the chicken pieces out of the marinade.
15. 15. Shake off the excess marinade.
16. 16. Season the chicken pieces with salt and pepper to taste.
17. 17. Place the chicken pieces in a baking dish.
18. 18. Cook the chicken in the oven for about 35 minutes.
19. 19. Turn the chicken as needed during cooking.
20. 20. Brush the chicken with the remaining marinade in between.
21. 21. Bring water to a boil and add salt.
22. 22. Simmer the rice in the salted water for about 20 minutes.
23. 23. Plate the chicken drumsticks with the rice.
24. 24. Serve the dish with fresh coriander and lemon wedges as desired.
25. 25. Serve with a cucumber and onion salad.

Nutrition per serving

• kcal: 502
• Protein: 66 g · Fett/Fat: 5 g · Carbs: 45 g