Ingredienser
- Chicken (breasts or thighs), cleaned and skinless1 kilogram
Yoghurt2 cups
Garam Masala1 tablespoon
Stødt koriander2 teaspoons
Maldet Rød Chili2 teaspoons
Citronjuice1 piece- Crushed Garlic Cloves4 cloves
- Fresh Ginger, grated2 teaspoons
- Red Food Coloring0
- Salt to taste0
Stødt kardemomme2 tablespoons- Cinnamon Stick (3 inches), broken1 stick
Kuminfrø2 tablespoons- Clove Bud1 teaspoon
Sort peber2 teaspoons- Nutmeg, grated1 teaspoon
Korianderfrø2 tablespoons
Trin
- 1
Make deep cuts on the surface of the chicken pieces with a knife, then place them in a deep dish and set aside.
5 minNødvendigt udstyr:
Kniv - 2
To prepare the garam masala, mix all the ingredients and toast them in a frying pan for 10 minutes, then grind them in a coffee grinder if available until they become powder.
10 minNødvendigt udstyr:
Stegepande🍳Coffee/Spice Grinder - 3
To prepare the tandoori marinade, mix the ingredients in a small bowl until the marinade is smooth. Add salt to taste.
5 minNødvendigt udstyr:🍳Bowl - 4
Pour the marinade over the chicken, ensuring all pieces are covered, then refrigerate for at least two hours (the longer, the better).
120 min - 5
Transfer the chicken pieces to a baking tray and place them in the oven, turning them occasionally and basting with the remaining marinade. Bake in the oven for 20 minutes or until the chicken is thoroughly cooked on both sides.
20 minNødvendigt udstyr:
Ovn - 6
Serve the chicken pieces on a plate and drizzle lemon juice over them as desired.
5 min
Ernæringsfakta
Yoghurtpr. 100gGaram Masalapr. 100gStødt korianderpr. 100gMaldet Rød Chilipr. 100gCitronjuicepr. 100gStødt kardemommepr. 100gKuminfrøpr. 100gSort peberpr. 100gKorianderfrøpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.