Tandoori Chicken
Ingredients
- For the marinade
- 1 ginger
- 2 garlic cloves
- 350 grams Yogurt (0.1% fat)
- 2 Tbsps vegetable oil
- ½ tsp Chili powder
- 2 tsps ground paprika
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- ½ tsp black peppers
- ½ tsp ground Turmeric
- 1 tsp ground Nutmeg
- For the mango chutney
- 1 Mango
- 2 Red chili peppers
- 2 tsps cornstarch
- ¼ tsp ground Turmeric (from an Asian supermarket)
- salt
- 100 grams Raw sugar
- 1 Tbsp Ghee (Or clarified butter)
- 1 tsp black Mustard seed
- 2 dried chili peppers
- ¼ tsp Asafoetida (from an Asian supermarket)
Preparation steps
For the chicken, divide chicken into 6-8 pieces. Carve a diamond pattern about 1/2 cm (approximately 1/5 inch) deep into skin of all chicken pieces, place flat in a baking dish and season with salt, pepper and lemon juice. Let rest in a cool place for approximately 30 minutes. For the marinade, Peel ginger and garlic. Finely grate ginger into a bowl. Squeeze garlic through a press into the bowl. Add yogurt and spices to the bowl and mix. Generously brush chicken pieces with the marinade and cover the dish with aluminum foil. Let chicken marinate for at least 8 hours or overnight in the refrigerator. Preheat an oven to 180°C (approximately 350°F). Line a baking sheet with aluminum foil and place chicken pieces on the baking sheet. Cook chicken in a preheated oven for 35-40 minutes. Brush chicken with the marinade during the cooking time.
If desired, serve tandoori chicken with basmati rice and mango chutney (directions below).
For the mango chutney, peel mango, cut in half, remove pit and cut fruit into aprroximately ½ cm (approximately 1/5 inch) thick and 3 cm (approximately 1 inch) long strips. Rinse chile peppers, cut in half lengthwise, remove seeds and chop.
Mix cornstarch in a bowl with a little water and set aside.
In a saucepan, bring 250 ml (approximately 8 ounces) of water with turmeric powder and salt to a boil. Add mango slices and fresh chile peppers and simmer over medium heat for about 10 minutes until mango slices are soft. Add sugar and cornstarch, let thicken slightly and then remove from the heat.
Heat ghee (or clarified butter) in a small pan, add mustard seeds and dried chile peppers and fry briefly over medium heat. Add asafetida, stir and add the pan contents to the chutney. Mix all ingredients well, pour into a serving bowl and let rest in the refrigerator for about 1 hour.
