Vikram and Puneet, Indian food in an Italian kitchen by a Belgian ;-) Not quite, but…

Tandoori chicken is probably one of the best known Indian dishes which we will never be able to prepare in the same way as they do in India :  the combination of the real tandoori oven and the exact mixture of herbs.  Let’s try!

Chop a chicken in different parts. Use the breast parts and the legs of the chicken and keep the rest for a home made stock. Make a few incisions in the meat (to improve the marinating process). Put salt and lemon juice on the chicken and mix with 4 cm of chopped ginger, 4 chopped garlic cloves, 1 chopped spicy (or more) little pepper,  1 table spoon of garam masala, 1 table spoon of tandoori mix and 4 table spoons of yoghurt. Cover and store in the fridge for 1 night.

Remove the chicken out of the marinade. Put the chicken on baking paper and bake in a real hot oven for 15-20 mins. Turn halfway and add some butter. Squize a lemon on the chicken before serving. Serve with a fresh cucumber and tomato salad (blogpost 4/2/2017 ) and thick yoghurt.

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