Taste this! Tandoori Chicken

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the lime hot, grate dry and thinly grate the peel. Halve the lime and squeeze the juice from 1 half. Peel garlic and chop finely. Mix lime juice, lime zest, half of the garlic and yoghurt with the tandoori paste.

2. 2

   (Tandoori is a spice mixture of chili, coriander seeds and cumin. Depending on the recipe, refined with ginger, cinnamon, laurel, garlic or onion. With vegetable oil and lime juice a paste is stirred from the spice mix.

3. 3

   I like it best in yoghurt marinade for chicken fillets or in vegetable wok dishes. You can get it in the Asia Corner in the well-assorted supermarket :-).

4. 4

   Wash the meat, dab dry with kitchen paper and cut into approx. 2 cm pieces. Mix the meat with the yoghurt tandoori marinade, chill for at least 1 hour. Would you like naan with it? Then it would be ideal to knead the dough and let it rise.

5. 5

   To do this, warm 75 ml of milk in a small pot at lukewarm temperature (but please do not boil). Mix together with 1 teaspoon sugar and 1 teaspoon dry yeast in a bowl, let rest for about 25 minutes. Preheat the oven (approx. 50 °C).

6. 6

   Mix 250 g flour and ½ tsp. salt in a mixing bowl. Add yeast milk, 1 tbsp. oil, 75 g whole milk yoghurt (room temperature!) and 1 egg (size M). First mix with a wooden spoon, then knead with your hands to a smooth, supple dough.

7. 7

   Cover with a clean tea towel and leave in the warm oven for about 1 hour.

8. 8

   Meanwhile, heat 1 tablespoon of oil for the sauce in a saucepan. Fry the rest of the garlic briefly. Add peanut cream and melt at medium heat while stirring.

9. 9

   Add the tomatoes and juice. Chop the tomatoes with a wooden spoon. Bring everything to the boil, simmer for about 5 minutes. Season with salt, pepper and sugar. Cook the rice in boiling salted water according to the package instructions.

10. 10

    Heat 3 tablespoons of oil in a large frying pan. Fry the meat together with the marinade for approx. 5 minutes while turning. Season with salt. Take out. Pour rice into a sieve and let it drain. Warm up the sauce again briefly.

11. 11

    Serve with meat, rice and possibly with naan (flat Indian bread).