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.