Chicken Thigh Tandoori

Name: Chicken Thigh Tandoori
Cook time: 50 min
Total time: 50 min
Yield: 15
Ingredients: 500 g Yoghurt; 2 (25 g) Bag Tandoori Spice Indian style; 30 Chicken drumsticks (approx. 100 g each); 1 medium onion; 1 Garlic clove; 50 g unsalted peanuts; 1 TABLESPOON Oil; 2 TABLESPOONS Peanut cream; 200 ml Poultry broth (instant); 1 red chilli pepper; 7-10 Tbsp Juice of 1 lime; 2 TABLESPOONS Soy sauce; 7-10 Tbsp Salad leaves

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 15

500 g Yoghurt
2 (25 g) Bag Tandoori Spice Indian style
30 Chicken drumsticks (approx. 100 g each)
1 medium onion
1 Garlic clove
50 g unsalted peanuts
1 TABLESPOON Oil
2 TABLESPOONS Peanut cream
200 ml Poultry broth (instant)
1 red chilli pepper
7-10 Tbsp Juice of 1 lime
2 TABLESPOONS Soy sauce
7-10 Tbsp Salad leaves

Directions

1
Stir yoghurt with tandoori spice until smooth. Wash chicken drumsticks, dab dry and marinate with the tandoori yoghurt mixture for 2-3 hours. Then place on 2 baking trays and cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 40 minutes. In the meantime, peel and finely dice onion and garlic. Coarsely chop the peanuts. Heat oil in a pan and sauté peanuts, onion and garlic.
2
Melt the peanut cream in the pan. Add chicken stock, stir the sauce until smooth and simmer for about 5 minutes. Wash the chillies and cut into fine rolls. Add lime juice, soy sauce and chilli to the sauce. Arrange chicken legs with some lettuce leaves on a plate. Serve the sauce lukewarm extra