Tandoori Chicken
Spiced yoghurt-marinated tandoori chicken from the oven, served with rice, naan and lime.
- 150 min
- 615 kcal / serving
- medium
- Protein
- 50.2 g
- Fat
- 40.7 g
- Carbs
- 8.9 g
Contains: milk, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 1 capon (1.5 kg)
- 2 tsp Garam Masala
- 300 g plain yogurt
- 1 onion, finely chopped
- 2 cloves of garlic, crushed and grated
- 2.5-cm piece of fresh ginger, peeled and grated
- juice of 1 lemon
- 2 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp paprika powder
- 1 tsp salt
- Basmati rice, for serving
- Naan flatbread, for serving
- lime wedges, for serving
- spicy lime pickle, for serving
Method
- Cut the upper and lower thighs twice to the bone. Cut the meatiest part of the breast twice, but not as deep. This allows the marinade to penetrate the meat better.
- Process all remaining ingredients in a mixer to a smooth paste. Place the capon in a large oven-proof dish (no metal) and rub the marinade well into the skin and flesh. Cover the dish, place it in the refrigerator and marinate for as long as possible — ideally 24 hours.
- Remove the capon from the refrigerator 1 hour before preparation to reach room temperature. Preheat the oven to 220°C. Roast the capon uncovered for 20 minutes. Then reduce the temperature to 180°C and roast for another 35 minutes. The meat is cooked when clear juice comes out when pierced at the thickest point.
- Turn off the oven, open the door, and let the capon rest in the oven for 20 minutes. Cut into 4 portions and serve with rice, flatbread, lime wedges, and lime pickle.
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