Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 1 Kg | chicken |
| 100 g | tandoori paste |
| 2 g | curry |
| 150 mL | low-fat white yogurt |
| 10 g | garlic and ginger paste |
| q.b. | salt |
| 1/2 | lemon juice |
Preparation
- To make tandoori chicken, start by removing the skin from the chicken thighs and drumsticks; alternatively, use other chicken pieces of your choice, such as breasts or wings.
- Once skinned, place the chicken in a low, wide container.
- In a bowl place the tandoori paste and the ginger-garlic paste.
- Mix everything with the Sterilgarda low-fat white yogurt and add the juice of half a lemon.
- Finally add the curry and season with salt if necessary, then mix everything well and pour the marinade obtained over the chicken, which must be completely covered by it.
- Cover the bowl with cling film and leave in the refrigerator to marinate for 24 hours.
- After this time, take the chicken and arrange the pieces on a baking tray, covered with baking paper, well spaced apart.
- Bake in a preheated static oven at 230° for 40 minutes (if fan oven 200° for 35 minutes).
- Remove the tandoori chicken, which will be nice and crispy on the outside, from the oven, remove from the pan and serve on a bed of salad or accompanied with pilaf rice.
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