• Gilles GB

Tandoori chicken



Tandoori, in Hindi तंदूरी pronounced Tāndouri is a mixture of spices used in Indian cuisine, which is in the form of a fine powder of red-brown color.

This mixture has a very rich and subtle taste that reveals itself when cooked. It is very aromatic and not very spicy.




Tandoori dishes are cooked in a tandoor (or tandour), a sort of terracotta oven in the form of a jar, traditionally buried in the ground.

The tandoor is fed for a few hours in embers until the walls become sufficiently hot, the food being introduced after the fire is out, often on a small spit (principle similar to that of the traditional bread oven) or attached to the wall like the delicious nans.


The presentations being made, for 4 people you will need:

  • 4 ORGANIC chicken legs,

  • 1/2 cup of lemon juice,

  • 1/2 chopped onion,

  • 4 garlic cloves,

  • 1 tablespoon grated fresh ginger,

  • 3 teaspoons of coriander seeds,

  • 1 tablespoon of cumin seeds,

  • 1 teaspoon of salt,

  • 1/4 teaspoon paprika,

  • 1 pinch of chilli,

  • 1 cup of organic yogurt,

  • BIO red dye (and this is serious, BIO, don't go buy me any rotten industrial dye)


Preparation


  • Remove the skin from the chicken thighs, brush with lemon juice,


  • Let sit for 30 minutes,

  • Mix garlic, onion, ginger, coriander seeds and cumin, a tablespoon of lemon juice and salt, until you get a thick paste,

  • Add paprika, chili and yogurt,

  • Mix again and add a few drops of dye so that the mixture becomes a beautiful red color,

  • Put the chicken legs in a dish, cover generously with the tandoori mixture,

  • Cover with a film and let stand for several hours, ideally overnight,

  • Preheat the oven to 180 ° C (unless you have a tandoor in your garden, you will be satisfied with the oven),


  • Place the chicken thighs on the oven rack above the broiler pan, bake for 45 minutes, check the cooking with the tip of a knife or skewer, serve immediately.




On this particularly tasty and spicy cuisine, why not a red Vacqueyras from Patrick Lesec (around € 15) or for white lovers a Pinot gris Sonnenglanz Grand Cru Vendanges Tardives from Domaine Bott Geyl (around € 40).


So all that remains is to wish you a good tandoori with a good flavor of the flavors of India and tell you soon .... Hoping to read you, but I'm afraid I will be disappointed ....

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