Tandoori chicken with naan bread

Ingredients

Directions

1. 1

   Warm milk lukewarm for the naan breads. Mix milk, sugar and yeast. Let rest for about 25 minutes. Mix flour and 1/2 tsp. salt in a bowl. Add yeast milk, 1 tbsp. oil, 75 g yoghurt and egg, knead to a smooth, supple dough. Cover the dough and leave to rise in a warm place for about 1 hour.

2. 2

   For the meat marinade, wash limes hot, grate them dry, thinly grate the peel of one lime. Halve the fruit and squeeze the juice from one half. Peel garlic and chop finely. Mix 4 tablespoons yoghurt, tandoori paste and prepared ingredients, except for about half the garlic. Wash meat and legs, dab dry and cut meat into pieces. Mix with the marinade and chill for at least 1 hour.

3. 3

   Place the legs on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 50 minutes. For the sauce, heat peanut cream and briefly sauté the remaining garlic in it. Add tomatoes, bring to the boil and season with salt, pepper and sugar.

4. 4

   Prepare rice in boiling salted water according to package instructions. Lightly knead the dough and form into 8 balls of the same size. Leave to rest briefly. Roll out into flat cakes on a floured work surface. Heat a cast-iron pan and fry the flat cakes for about 2 minutes on each side.

5. 5

   Clean the pan, add 3 tablespoons of oil to the hot pan. Fry the meat for about 5 minutes while turning, season with salt. Wash the coriander, shake dry and cut the upper third of the stems from the pan. Cut the remaining limes into quarters. Arrange rice, bread, meat and sauce on plates. Arrange limes and coriander on top.