Gastronomixs

Chicken tandoori

This classic Indian recipe takes its name from the traditional oven (tandoor) originally used to prepare the chicken. 

Chicken tandoori

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Ingredients

2

kg

chicken legs

250

g

yoghurt

50

g

lemon juice

3

cloves

garlic, slivered

30

g

fresh ginger, grated

10

g

cumin, ground

1

tbsp

coriander, ground

1

tsp

cayenne pepper

1

tsp

cardamom, ground

1

tsp

cloves, ground

1

tsp

black pepper, ground

20

g

salt

Preparation method

  • Cut the chicken legs into pieces, and put all the chicken in a large pot or bowl.
  • Make a marinade of the remaining ingredients and coat the chicken with it.
  • Rub the marinade into the chicken and marinate for at least 12 hours. You can also vacuum seal the chicken with the marinade.
  • Originally, this chicken dish was prepared in a tandoor, but as an alternative you can use the pizza stone of a Big Green Egg or a wood-fired pizza oven. If you do not have any of these options available, roast the chicken in an oven set to approximately 220°C.
  • Immediately before serving, sprinkle with lemon juice.

Serving suggestions

  • Serve with a salad of tomato, red onion and cucumber, as is the traditional accompaniment in India.
  • Shred the chicken and use as a component of a salad or sandwich.

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