Tandoori Chicken

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Tandoori Chicken
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 13 h. 45 min.
Ready in
Calories:
835
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie835 kcal(40 %)
Protein59.84 g(61 %)
Fat41.33 g(36 %)
Carbohydrates56.68 g(38 %)
Sugar added0 g(0 %)
Roughage5.79 g(19 %)
Vitamin A106.19 mg(13,274 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.58 mg(22 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin24.86 mg(207 %)
Vitamin B₆1.23 mg(88 %)
Folate53.34 μg(18 %)
Pantothenic acid3.05 mg(51 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0.78 μg(26 %)
Vitamin C13.38 mg(14 %)
Potassium1,298.92 mg(32 %)
Calcium154.19 mg(15 %)
Magnesium122.35 mg(41 %)
Iron5.33 mg(36 %)
Iodine4.61 μg(2 %)
Zinc5.43 mg(68 %)
Saturated fatty acids17.93 g
Cholesterol267.22 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
freshly ground Pepper
2
small Onions
2
For the spice paste
250 grams
4 tablespoons
2 tablespoons
juice of Limes
1 tablespoon
freshly grated Ginger root
2 teaspoons
chopped Cilantro
2 teaspoons
¼ teaspoon
2 teaspoons
½ teaspoon
300 grams
1
1 teaspoon
freshly grated Ginger root
1 tablespoon
50 grams
½ can
unsweetened Coconut milk (200 ml)
400 milliliters
2 teaspoons
1 teaspoon
1

Preparation steps

1.

Rinse the chicken quarters under running cold water and pat dry.

2.

Peel the onions and garlic, cut the onions into eighths and the garlic into very thin slices.

3.

For the spice paste, stir together the yogurt with the vinegar, lime juice and oil.

4.

Add all other spices and mix everything together. Place the chicken in a greased baking dish and completely coat with the spice paste. Cover the dish with aluminum foil and let the chicken stand overnight in the refrigerator. If the paste slides off, add more.

5.

Saute the onions and garlic slices first and then add the chicken and bake in an oven preheated to 160°C (approximately 325°F) upper and lower heat, covered, about 40 minutes.

6.

Remove the foil and cook 30 more minutes. Pour in a little water if necessary.

7.

Rinse the rice in a sieve under running water, then drain. Peel and finely chop the onion.

8.

Heat the oil in a saucepan and saute the onion and ginger over medium heat, stirring. Add the rice, cook briefly, pour in coconut milk and vegetable broth and stir in the curry and turmeric. Season with salt, add the washed raisins and cook covered over low heat for about 30 minutes.

9.

Season the chicken, sauce and the rice to taste, cut the peeled banana into slices and serve.