House of Asia > Recipes > Tandoori chicken

Tandoori chicken

40 min

5 portions

mild

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Aromatic tandoori chicken roasted with vegetables, served with crispy chickpeas and a fresh yogurt-herb sauce, is a complete, home-cooked Indian dish. Thank you for the recipe. practitioners.

Chicken Indian over 30 minutes

Ingredients

Tandoori chicken:

10 chicken legs
300 g zucchini, cut into thick strips
2 peppers cut into strips
1 large red onion, sliced into quarters

Marinade:

3 tsp House of Asia Garam Masala Spice
250 g Greek yogurt
2 teaspoons grated ginger
2 cloves of garlic pressed through a press
pinch of salt

Chickpea salad:

2 tsp House of Asia Tandoori Masala Spice
250 g cooked chickpeas (from a can or jar)
2 tablespoons olive oil
2 cucumbers, diced
2 tomatoes, diced
2 teaspoons chopped mint
1 red onion, finely chopped
1 green chili pepper, finely chopped
1 pomegranate
juice of one lime
salt, pepper to taste

Yogurt and herb sauce:

150 g Greek yogurt
½ teaspoon grated ginger
2 tablespoons of lime juice
A large handful of fresh herbs – mint and coriander
1/3 teaspoon cumin
salt to taste

A method of preparing

Preheat the oven to 190 degrees Celsius (top and bottom). Mix the marinade ingredients, rub it over the meat, and let it marinate for at least 20 minutes. You can marinate overnight.
Place the rinsed chickpeas in a small ovenproof dish, add the tandoori masala and olive oil, and mix. Bake for 15 minutes. Let cool.
Place the vegetables in a large ovenproof dish. Top with the chicken thighs and marinade. Bake for 1 hour and 25 minutes. Before removing from the oven, you can brown the skin further by using the grill function.
While the chicken is roasting, prepare the yogurt-herb sauce by blending yogurt with herbs, ginger, lime juice, and spices. The more herbs, the better.
Prepare the salad by mixing together the chopped cucumbers, tomatoes, mint, roasted chickpeas, onion, chili, pomegranate seeds, and lime juice.
Serve the chicken with roasted vegetables, salad and herb sauce.