Tandoori-Hähnchen aus dem Ofen

A very hot oven and a good tandoori masala get you close to the real thing. Use chicken legs with skin removed and cut deep slashes so the marinade gets in.

Video and original recipe by Swasthi of Indian Healthy Recipes. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 15 min
• Marinate 240 min
• Cook 35 min
• gluten-free
• Beliebt in Punjab

Ingredients

• 4 chicken legs, skin removed
• 1 tsp salt and juice of 1 lemon (first marinade)
• 200 g thick yoghurt
• 1 tbsp ginger-garlic paste
• 3 tsp tandoori masala
• 1 tsp Kashmiri chilli powder
• 1 tsp kasuri methi
• 2 tbsp mustard oil or oil
• Butter for basting
• Onion rings, lemon wedges and chaat masala to serve

Method

1. Cut deep slashes in the chicken. Rub with salt and lemon juice and rest 20 minutes.
2. Mix yoghurt, ginger-garlic paste, tandoori masala, chilli, kasuri methi and oil. Coat the chicken well and marinate 4 hours or overnight.
3. Heat the oven to 240 °C with the grill. Put the chicken on a rack over a tray.
4. Roast 25–30 minutes, turning once and basting with butter, until charred at the edges and cooked through.
5. Sprinkle chaat masala and serve with onion rings, lemon and mint chutney.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.