Chicken tandoori with tomato chutney

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preheat the grill of the oven. Wash the tomatoes and carve them crosswise. Push the grill into the oven, place a fat pan underneath it. Place the tomatoes and garlic on the grill. Grill them, turning occasionally, until the tomato skin begins to turn black.

2. 2

   Remove the tomatoes and garlic and let them cool down. Squeeze the garlic out of the skin. Peel the skin from the tomatoes. Chop the tomatoes and garlic and place in a bowl. Wash and clean the chillies, cut them in half lengthwise and remove the seeds.

3. 3

   Chop the pod finely. Peel and finely chop the ginger. Roast cumin in a pan without fat, remove and crush finely. Add everything to the tomatoes. Season with lemon juice, 1 tablespoon of oil, sugar and salt.

4. 4

   Pluck the coriander leaves from the stalks and chop finely, except for something to garnish. Fold into the tomatoes. Chill the chutney and consume on the same day. Wash the chicken fillets, dab dry.

5. 5

   Mix tandoori, yoghurt and 2 tablespoons of oil. Turn the fillets in it and put them on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes, turning once.

6. 6

   Clean, wash and finely dice the peppers. Peel onions and cut into rings. Heat 1 tablespoon of oil in a frying pan and braise the bell peppers and onions for 8-10 minutes while turning. Arrange chicken filets with paprika vegetables, garnish with coriander.

7. 7

   Add the tomato chutney.

Nutrition Facts

KCAL
320 kcal

CARBS
9 g

FATS
16 g

PROTEINS
36 g