Chicken Tandoori
easy
90 mins
90 mins
Ingredients
- 2 Bag of saffron threads
- 4 (800 g) Chicken legs
- 2 (600 g) Chicken breasts
- 4 TSP Salt
- 1/8 l Lemon juice
- 2 TEASPOONS ground cilantro
- 1 TEASPOON Caraway seeds
- 1 piece(s) Ginger
- 2 Garlic cloves
- 2 TABLESPOONS Cayenne pepper
- 2 (150 g each) Cup of skimmed milk yoghurt
- 50 g Butter or lard
- 4 Tomatoes
- 3 Onions
- 1 green salad
- 2 Lemons
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon balm
Directions
- 1
Dissolve the saffron threads in three tablespoons of boiling water. Skin and cut the chicken parts. Score all around with a knife. Rub with salt and place in a flat dish. Pour lemon juice and saffron water evenly over it.
- 2
Lightly roast the coriander and caraway seeds in a dry pan at low heat. Peel and finely chop the ginger and garlic. Mix the prepared spice ingredients, cayenne pepper and yoghurt with a whisk. Spread the yoghurt marinade on the poultry pieces. Leave to stand overnight. Remove the chicken from the marinade. On the baking tray in the preheated oven (electric cooker: 200 ° C / gas: level 3) first roast for 15 minutes. Pour the marinade and melted lard over the chicken. Fry for 30 minutes (electric oven: 175 ° C / gas: stage 2). Clean and chop the tomatoes, onions and salad.
- 3
Remove the chicken from the marinade. On the baking tray in the preheated oven (electric cooker: 200 ° C / gas: level 3) first roast for 15 minutes. Pour the marinade and melted lard over the chicken. Fry for 30 minutes (electric oven: 175 ° C / gas: stage 2). Clean and chop the tomatoes, onions and salad. Arrange chicken on top. Garnish with pepper, lemon wedges and lemon balm
- 4
Preparation time about 1 1/2 hours (waiting time about 12 hours)
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