Chicken tandoori

Name: chicken tandoori
Cook time: 45 min
Total time: 610 min
Yield: 4
Cuisine: Indian
Ingredients: 1 whole chicken about 1200 g; 1 lemon cleaned up; 1 onion; 1 tl paprika; 3 tl Ketoembar ground coriander; 2 tl ground cumin; 250 ml Greek yoghurt cup of 500 ml; 2 el White wine vinegar; 1 el curry powder; 5 cm fresh ginger bag of 150 g; 75 g unsalted butter or margarine

Indian food? This recipe is recommended: chicken tandoori from the oven.

Ingredients

Directions

Remove the skin from the chicken and cut the chicken in half lengthwise. Use a sharp knife to make long diagonal cuts in the chest and thighs.
Grate the yellow skin of the lemon and squeeze out the fruit. Chop the onion.
Mix the lemon zest, 3 tbsp lemon juice, the paprika powder, coriander, cumin, onion, yogurt, vinegar and curry powder into a marinade.
Peel the ginger and grate as finely as possible. Add to the marinade and season with salt and pepper.
Brush the chicken with the marinade and leave to marinate in the refrigerator for at least 8 hours. Then allow to reach room temperature in 30 minutes.
Preheat the oven to 200 ° C.
Place the two chicken halves on an oven rack with the cutting edge facing up on a baking sheet covered with aluminum foil.
Cover the chicken halves with aluminum foil and bake them in the oven for about 50 minutes.
Heat the butter in a saucepan and turn on the grill of the oven.
Remove the chicken from the oven and remove the foil. Turn the chicken over, with the cutting edge pointing downwards.
Pour the melted butter over it and put it under the grill for another 4 minutes.
Bon appétit! .

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Nutrition

280Calories

Sodium0% DV0g

Fat20% DV13g

Protein60% DV30g

Carbs3% DV10g

Fiber0% DV0g

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