Bright orange-yellow and sometimes hot and spicy Tandoori chicken is the from the Punjab region of India. The chicken is a spicy paste of yogurt and various Gwürzen such as paprika, chilli, garam masala, turmeric, cardamom pods sautéed, etc. rubbed before cooking.
Tandoori Chicken is one of the most popular dishes in Indian cuisine.
The chicken is named after the Indian clay oven tandoor. He was let into the earth below and filled with charcoal. Originally it was intended for baking bread, and could be up to 300 ° C hot. Then we took advantage of the residual heat to be including a chicken to chicken garen.Das previously smeared with yogurt, with the tandoori paste and seasonings. India's first Prime Minister Pandit Nehru loved Tandoori chicken so much that it was a regular part of the official banquets.
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Tandoori Masala Tandoori Masala is an Indian or spice mix of sharp and fragrant spices for rich dishes, prepared in Tandur. Components of the tandoori masala are especially chili peppers, cumin and coriander seeds.
For the marinade is mixed, the prepared spices with yogurt, with garlic, onions, ginger, salt and lemon juice. Because of the color is sometimes added saffron. The reddish color of the marinade is from cayenne pepper or chili powder and turmeric or saffron be used, which gives the marinade a yellowish color. Some finished tandoori paste mentioned today, unfortunately, already red food coloring.
You can buy a ready-made tandoori spice paste formulations (eg Schweyzer spice stand at the Stuttgart market) or its tandoori spice blend yourself.
The self-prepared mixture should be prepared fresh whenever possible and do not in reserve. It is then much more aromatic. They are prepared for example from turmeric, sweet peppers, paprika, dried chilli, saffron, garam masala, cardamom pods, nutmeg ago. The spices are toasted briefly in a pan. If it smells really good remove from heat. The spices in a mortar and pounded fine. The mixture produced is always fresh.
Tandoori Chicken
4-5 chicken thighs or chicken breast
500 g natural yoghurt
1 piece ginger root
1 tablespoon sweet paprika
1-2 garlic cloves
juice of 1 lemon
shell rubbed 1 / 2 lemon
3 -4 tablespoons tandoori paste
the yogurt is mixed with grated ginger, lemon juice, paprika and grated lemon peel, finely chopped garlic and tandoori paste and mix well. It is advisable to stir a little potato flour mixed with one. Then do not curdle the yogurt during cooking.
The skin of the chicken parts to remove. The meat with a sharp knife in several places. About
marinade in a shallow baking dish pour. Then the chicken pieces in a large shallow dish. Cover with two-thirds of spice and yogurt mixture. Cover with foil and marinate in refrigerator 24 Stundren.
Preheat oven to 200 ° C. Form with the chicken parts in the oven. Approximately 45-50 minutes fry until the meat is cooked. This bstreichen again and again with the marinade.
's been with me to the Tandoori chicken crunchy steamed Spelt grains and the rest of the marinade as a sauce.
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