Ingrédients
- Chicken (breasts or thighs), cleaned and skinless1 kilogram
Yaourt2 cups
Garam Masala1 tablespoon
Coriandre moulue2 teaspoons
Piment Rouge Moulu2 teaspoons
Jus de citron1 piece- Crushed Garlic Cloves4 cloves
- Fresh Ginger, grated2 teaspoons
- Red Food Coloring0
- Salt to taste0
Cardamome moulue2 tablespoons- Cinnamon Stick (3 inches), broken1 stick
Cumin2 tablespoons- Clove Bud1 teaspoon
Poivre noir2 teaspoons- Nutmeg, grated1 teaspoon
Graines de coriandre2 tablespoons
Mesures
- 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 minutesMatériel requis:
Couteau - 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 minutesMatériel requis:
Poêle à frire🍳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 minutesMatériel requis:🍳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 minutes - 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 minutesMatériel requis:
Four - 6
Serve the chicken pieces on a plate and drizzle lemon juice over them as desired.
5 minutes
Faits nutritionnels
Yaourtpour 100gGaram Masalapour 100gCoriandre mouluepour 100gPiment Rouge Moulupour 100gJus de citronpour 100gCardamome mouluepour 100gCuminpour 100gPoivre noirpour 100gGraines de coriandrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.