Tandoori chicken

Name: Tandoori chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp For the Tandoori Masala (spice mixture without dye):; 2 Cardamom Capsules; 1 TEASPOON Coriander seeds; 3 TSP Garam Masala (Asian shop); 2-3 coated Tsp Chilli powder; 1 TEASPOON ground turmeric; 3 Garlic cloves; 1 piece(s) (approx. 20 g) Ginger; 7-10 Tbsp Juice of 1/2 lime; 500 g Cream yoghurt; 4 Chicken filets (approx. 200 g each); 7-10 Tbsp Salt; 1 large freezer bag; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp For the Tandoori Masala (spice mixture without dye):
2 Cardamom Capsules
1 TEASPOON Coriander seeds
3 TSP Garam Masala (Asian shop)
2-3 coated Tsp Chilli powder
1 TEASPOON ground turmeric
3 Garlic cloves
1 piece(s) (approx. 20 g) Ginger
7-10 Tbsp Juice of 1/2 lime
500 g Cream yoghurt
4 Chicken filets (approx. 200 g each)
7-10 Tbsp Salt
1 large freezer bag
baking paper

Directions

1
For the tandoori Masala roast cardamom and coriander in a pan without fat until it smells good. Remove and grind finely in a mortar. Mix with Garam Masala, chilli and turmeric.
2
For the yoghurt marinade, peel garlic and ginger and chop very finely. Mix lime juice, garlic, ginger, spice mixture and 300 g yoghurt.
3
Wash the meat, dab dry and cut into very wide strips. Mix the chicken strips well with the yoghurt marinade in a bowl. Cover with cling film (or in a freezer bag) and chill for about 4 hours.
4
Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Line baking tray with baking paper. Spread the chicken with the marinade from the freezer bag directly on the baking tray. Bake in the oven for 10-12 minutes.
5
Salt tandoori chicken. Serve with lime wedges and the rest of the yoghurt. Naan bread and slices of cucumber taste good with it.