Easy

Salt

Paprika

Vinegar

tablespoon

Plain yogurt

Cumin

teaspoon

Fresh coriander leave

gram

Lemon

unit

Ginger (powder)

Garlic

Onion

Soft butter

Chicken fillet

Tandoori chicken

Peel and coarsely chop the onion and garlic. Grate the lemon zest and squeeze out the juice. Place in a blender with the coriander, cumin, ginger, paprika, vinegar and yoghurt. Blend until smooth, then add salt to taste.

Cut chicken into aiguillettes. Pour the marinade into a shallow dish, add the chicken and toss. Leave to stand for 12 hours, stirring occasionally.

Preheat oven to 200°C (th. 6-7). Place the chicken pieces on the oven rack and cover with aluminum foil. Bake for 30 minutes.

Remove aluminum foil and continue cooking for 10 minutes, until chicken pieces are golden brown.

Melt the butter and coat the chicken strips with it. Grill for a further 2 minutes.

Easy

75 min

Spicy

Meat

Main course

White meat

Servings

6

Nutrition

/ per serving

Directions

Step #1

15 min.

Step #2

15 min.

Step #3

30 min.

Step #4

10 min.

Step #5

5 min.

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