Tandoori chicken with cucumber raita

Name: Tandoori chicken with cucumber raita
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Garlic cloves; 5 TSP Garam Masala; 3 TSP chili powder, salt; 4 TABLESPOONS lime juice, 1 onion; 4 (approx. 1 kg) Chicken legs; 1 Chicken breast (with skin and bone; approx. 300 g); 600 g yoghurt, 1 cucumber; 1 Pot of mint, pepper; 2-3 TABLESPOONS oil, baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Garlic cloves
5 TSP Garam Masala
3 TSP chili powder, salt
4 TABLESPOONS lime juice, 1 onion
4 (approx. 1 kg) Chicken legs
1 Chicken breast (with skin and bone; approx. 300 g)
600 g yoghurt, 1 cucumber
1 Pot of mint, pepper
2-3 TABLESPOONS oil, baking paper

Directions

1
Peel garlic and ginger and press through. In a small saucepan, mix Garam Masala, chilli, approx. 2 tsp. salt and lime juice. Heat over low heat for about 5 minutes. Peel and chop the onion and steam briefly. Cool down
2
Skin the legs and breast, wash and place in a flat dish. Mix 300 g yoghurt and spice paste. Pour over the meat. Chill for at least 4 hours, preferably overnight
3
Peel and wash the cucumber, cut it in half lengthwise and remove the seeds. Mint wash, chop. Grate cucumber. Mix both with 300 g yoghurt. Season to taste. Chill for about 1 hour.
4
Place the meat and marinade on a baking tray lined with baking paper. Drizzle with oil. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Continue baking under the grill or on the highest setting for approx. 5 minutes. Serve with cucumber raita. Served with: Pappadum (Indian flat bread)
5
Drink: cool mango juice or beer