Scented Tandoori Chicken Thighs

Name: Scented Tandoori Chicken Thighs
Prep time: 30 min
Cook time: 785 min
Total time: 815 min
Yield: 4 Portionen
Ingredients: 1 kg chicken thighs and drumsticks; 1 piece lime; fine salt; coriander (or parsley); 170 g whole unsweetened yogurt; 3 clove garlic; 4 cm fresh ginger the root; 3 tsp tandoori masala; 2 tbsp fresh cream

Main course

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Cook Time

13 h 35 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

I love making this tandoori chicken! The marinade in yogurt and spices makes it incredibly tender and flavorful. It is a perfect dish for a dinner with friends or a Sunday lunch. The preparation takes some time for the marinating, but the final result is truly exceptional. The aroma that is released during cooking is simply irresistible! I often serve it with basmati rice and a fresh salad. A tip? Prepare an extra dose of sauce, it is also delicious for dressing grilled vegetables or baked potatoes. Ideal for those who love spicy and intense flavors!

Ingredients (9 ingredients)

1 kg chicken thighs and drumsticks
1 piece lime
fine salt
coriander (or parsley)
170 g whole unsweetened yogurt
3 clove garlic
4 cm fresh ginger the root
3 tsp tandoori masala
2 tbsp fresh cream

Preparation (9 steps)

Chicken preparation

Clean the chicken thighs by removing the skin. Use a cutting board and a knife to make fairly deep cuts on the meat. Put the chicken in a bowl.

Initial marinade

Squeeze the lime over the chicken so as to sprinkle it evenly, then season with fine salt. Turn the meat with your hands to season it, cover with food film and leave to marinate in the fridge for 30 minutes.

Preparation of the tandoori sauce

Pour the whole unsweetened yogurt into a bowl.

Garlic and ginger

Thermomix® Setting

3 Sec./Speed 7

Insert 3 cloves of garlic into the bowl and chop: 3 Sec./Level 7. Transfer the chopped garlic to the bowl with the yogurt.

Grated ginger

Thermomix® Setting

3 Sec./Speed 7

After peeling it, insert 4 cm of fresh ginger into the bowl and chop: 3 Sec./Level 7. Transfer the chopped ginger to the bowl with the yogurt.

Combining the ingredients

Combine 3 teaspoons of tandoori masala and 2 tablespoons of fresh cream in the bowl with the yogurt, garlic and ginger. Mix until smooth.

Final marinade

After the resting time, take the chicken and cover it with the sauce. Cover with food film and marinate in the fridge for another 12 hours or, even better, for a whole day.

Baking in the oven

After this time, drain the meat and place it in a baking tray covered with a sheet of baking paper. Bake in a preheated oven at 220 °C for 35 minutes. If necessary, extend the cooking for another 5 minutes.