Tandoori Chicken Better Than Restaurants

Suhail Al-AhmadChef

Ingrediënten

• 1 kilogram of chicken (breasts or thighs), cleaned and skinless
  1 kilogram
• 2 cups of yogurt
  2 cup
• 1 tablespoon of garam masala
  1 tablespoon
• 2 teaspoons of ground coriander
  2 teaspoon
• 2 teaspoons of ground red chili pepper
  2 teaspoon
• 1 lemon juice
  1 juice
• 4 cloves of crushed garlic
  4 clove
• 2 teaspoons of fresh grated ginger
  2 teaspoon
• Red food coloring
  0
• Salt to taste
  0
• 2 tablespoons of ground cardamom
  2 tablespoon
• 1 stick of cinnamon (3 inches), broken
  1 stick
• 2 tablespoons of cumin seeds
  2 tablespoon
• 1 teaspoon of clove buds
  1 teaspoon
• 2 teaspoons of black pepper
  2 teaspoon
• 1 teaspoon of grated nutmeg
  1 teaspoon
• 2 tablespoons of coriander seeds
  2 tablespoon

Stappen

1. 1

   Make deep cuts on the surface of the chicken pieces with a knife, then place them in a deep dish and set aside.

   Benodigde hulpmiddelen:

   Mes

   5 minuten
2. 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.

   Benodigde hulpmiddelen:

   Koekenpan

   🍳

   Coffee/Spice Grinder

   10 minuten
3. 3

   To prepare the tandoori marinade, mix its ingredients in a small bowl until the marinade is smooth. Add salt to taste.

   Benodigde hulpmiddelen:

   🍳

   Bowl

   5 minuten
4. 4

   Pour the marinade over the chicken, ensuring all pieces are covered, then refrigerate for at least two hours (the longer, the better).

   120 minuten
5. 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 well cooked on both sides.

   Benodigde hulpmiddelen:

   Oven

   20 minuten
6. 6

   Serve the chicken pieces on a plate and drizzle lemon juice over them as desired.

   5 minuten

Voedingsfeiten

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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