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Tandoori spring chicken recipe
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A beautiful marriage of Indian cuisine with Mediterranean, where the accompanying chicken is familiar. Great choice for a Saturday night with our company. Ingredients for Tandoori spring chicken 1 large chicken, cut in six ½ cup olive oil salt For Marinada 1 clove chopped 1 teaspoon chopped ginger 1 teaspoon paprika 1 pinch cayenne pepper 2 spoons Gkaram Marseilles ½ teaspoon black pepper juice from ½ lemon 100 gr. wringer yogurt For accompaniment 1 lemon to the four ½ teaspoon lemon juice 1 onion chopped 1 cucumber cut plymmeno and washers 200 gr. wringer yogurt 1 teaspoon salt ½ teaspoon cumin Directions Rub the chicken well with 1 teaspoon of coarse salt soup. Mix in a bowl all material marinadas, put the pieces of chicken, pasaleipste very well, cover the bowl and put it in refrigerator 6 to 24 hours. Preheated oven at 190th C. Ladoste well as a tapsaki and stir well with the chicken marinada to put in the pan with the crust upwards.
As you cooked the chicken, mix the yogurt with salt. When it becomes red chicken, serve immediately with the accompaniment of the lemon cucumber and onion, yogurt and sharing personal pots.
Duration: 6-24 hours marinating, 50 minutes preparation and cooking |
Average Rate = 5 Rate it
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