Tandoori chicken with cucumber raita

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 3 Garlic cloves
  • 5 TSP Garam Masala
  • 3 TSP chili powder, salt
  • 4 TABLESPOONS lime juice, 1 onion
  • 4 (approx. 1 kg) Chicken legs
  • 1 Chicken breast (with skin and bone; approx. 300 g)
  • 600 g yoghurt, 1 cucumber
  • 1 Pot of mint, pepper
  • 2-3 TABLESPOONS oil, baking paper

Directions

  1. 1

    Peel garlic and ginger and press through. In a small saucepan, mix Garam Masala, chilli, approx. 2 tsp. salt and lime juice. Heat over low heat for about 5 minutes. Peel and chop the onion and steam briefly. Cool down

  2. 2

    Skin the legs and breast, wash and place in a flat dish. Mix 300 g yoghurt and spice paste. Pour over the meat. Chill for at least 4 hours, preferably overnight

  3. 3

    Peel and wash the cucumber, cut it in half lengthwise and remove the seeds. Mint wash, chop. Grate cucumber. Mix both with 300 g yoghurt. Season to taste. Chill for about 1 hour.

  4. 4

    Place the meat and marinade on a baking tray lined with baking paper. Drizzle with oil. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Continue baking under the grill or on the highest setting for approx. 5 minutes. Serve with cucumber raita. Served with: Pappadum (Indian flat bread)

  5. 5

    Drink: cool mango juice or beer

Nutrition Facts

KCAL
370 kcal
CARBS
10 g
FATS
8 g
PROTEINS
62 g

Categories & Tags

Main DishesDietexotic