Tandoori Chicken Better Than Restaurants
Zutaten
- Chicken (breasts or thighs), cleaned and skinless1 kilogram
Joghurt2 cups
Garam Masala1 tablespoon
Gemahlener Koriander2 teaspoons
Gemahlener Roter Chili2 teaspoons
Zitronensaft1 piece- Crushed Garlic Cloves4 cloves
- Fresh Ginger, grated2 teaspoons
- Red Food Coloring0
- Salt to taste0
Gemahlener Kardamom2 tablespoons- Cinnamon Stick (3 inches), broken1 stick
Kümmelsamen2 tablespoons- Clove Bud1 teaspoon
Schwarzer Pfeffer2 teaspoons- Nutmeg, grated1 teaspoon
Koriandersamen2 tablespoons
Schritte
- 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 MinBenötigte Werkzeuge:
Messer - 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 MinBenötigte Werkzeuge:
Bratpfanne🍳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 MinBenötigte Werkzeuge:🍳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 MinBenötigte Werkzeuge:
Ofen - 6
Serve the chicken pieces on a plate and drizzle lemon juice over them as desired.
5 Min
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.
