{"id":10815,"date":"2016-03-15T10:19:47","date_gmt":"2016-03-15T09:19:47","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10815"},"modified":"2023-12-15T10:42:11","modified_gmt":"2023-12-15T09:42:11","slug":"tandoori-haehnchen-tandoori-chicken","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/03\/15\/tandoori-haehnchen-tandoori-chicken\/","title":{"rendered":"Tandoori Chicken"},"content":{"rendered":"

<\/p>\n

I cook today:<\/strong> Tandoori Chicken garnished with freshly chopped coriander
\nPreparation:<\/strong> 12 hours
\nCooking time:<\/strong> 30 minutes
\nTotal time:<\/strong> 12 hours & 30 minutes
\nCategory:<\/strong> Lunch Recipes, Indian Cuisine, Meat Dishes
\nOur Recipe Rating:<\/strong>
\n\"\"<\/p>\n

\"Tandoori

Tandoori Chicken garnished with freshly chopped coriander<\/p><\/div>\n

Ingredients for 4 servings:<\/strong><\/p>\n

    \n
  • 4 Chicken breast fillets<\/li>\n
  • 250 grams of yogurt<\/li>\n
  • 1 onion<\/li>\n
  • 1 clove of garlic<\/li>\n
  • \u00bd lime<\/li>\n
  • 1 small, thumb-large piece of ginger<\/li>\n
  • 2 heaping teaspoons of paprika powder (noble sweet)<\/li>\n
  • 1 heaping teaspoon ground coriander & cumin<\/li>\n
  • \u00bd teaspoon of chilli flakes and turmeric<\/li>\n
  • 25 milliliters of white wine vinegar<\/li>\n
  • 2 tablespoons of vegetable oil<\/li>\n
  • Salt & pepper<\/li>\n
  • Fresh coriander to taste<\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • Freezer Bag<\/li>\n
    • Paper towels<\/li>\n
    • Casserole<\/li>\n
    • Grater for ginger<\/li>\n
    • Garlic press<\/li>\n
    • Juicer<\/li>\n
    • Alufoil<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      …preparations:<\/em><\/p>\n

      Peel onion, then chop very finely. Peel ginger peel. Juice \u00bd lime. Rinse chicken breast fillets under running water, pat dry with paper towels, then season both sides vigorously with salt and pepper.<\/p>\n

      …for the Tandoori marinade:<\/em><\/p>\n

      Get a deep plate or bowl and add the finely chopped onion. Press 1 clove of garlic into the plate, also add finely grated ginger & the juice of \u00bd lime. In addition add 25 milliliters of white wine vinegar, 2 tablespoons of vegetable oil, 2 heaping teaspoons of paprika powder (noble sweet), 1 heaping teaspoon of ground coriander, 1 heaping teaspoon of cumin, \u00bd teaspoon of chilli flakes and \u00bd teaspoon of turmeric. Stir everything with a spoon until all the ingredients are incorporated and the marinade has a bright and reddish color.<\/p>\n

      Give the prepared chicken breast fillets together with the marinade in a freezer bag, seal the bag airtight and then store the chicken for about 12 hours (preferably overnight) in the refrigerator.<\/p>\n

      …for the Tandoori Chicken:<\/em><\/p>\n

      Spread chicken together with the marinade evenly in a baking dish and then cover with a sheet of aluminum foil. Bake in preheated oven at 200\u00b0C (top\/bottom heat) and for 20 minutes, then get out of the oven, remove the foil and bake again for another 10 minutes without the foil to the end.<\/p>\n

      Get the baking dish out of the oven, arrange the chicken on plates and serve garnished as with finely chopped coriander to taste. Serve the chicken together with homemade Naan Bread.<\/a> Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n