Chicken with tandoori herbs

Name: chicken with tandoori herbs
Cook time: 80 min
Total time: 260 min
Yield: 4
Cuisine: Indian
Ingredients: 1 envelope saffron; 2 el lemon juice; 1 tl fresh ginger root grated; 3 cloves garlic pressed; 1 chili pepper crumbled; 1 tl ground cumin (djinten); 1 tl ground coriander (ketoembar); tl ground cardamom (spices); 2 tl ground cloves; 150 ml full yogurt; 1 chicken of approx. 1 kg; 3 el ghee (see tip) or oil

A nice Indian recipe. The main course contains the following ingredients: poultry, saffron, lemon juice, fresh ginger root (grated), garlic (pressed), chili pepper (crumbled), ground cumin (djinten), ground coriander (ketoembar), ground cardamom (spices), ground cloves, whole yogurt, chicken (about 1 kg) and ghee ((see tip) or oil).

Ingredients

Kitchen Stuff

aluminum foil, roasting tray

Directions

Saffron 5 min. Soak in 2 tbsp hot water. Stir in lemon juice, ginger, garlic, spices, yoghurt and 2 tsp salt. Cut the sheet of chicken loose and do not completely pull it away. Make indentations here and there and rub generously with yoghurt mixture. Pull the sheet over again. Allow the chicken to be marinated in the greenhouse for at least 3 hours. Let chicken reach room temperature before use.
Preheat oven to 225 ° C. Put chicken on breast in roasting pan and cover with ghee. In the middle of oven chicken in 60 min. Roast golden and roast, lay chicken on the last 15 min.