You haven't eaten real chicken if you've never tasted Tandoori chicken.
It is necessary
- - Chicken leg - 4 pcs.
- - Liquid yogurt - 1/2 tbsp.
- - Ginger (grated) - 1 tbsp. l.
- - Garlic (grated) - 1 tbsp. l.
- - Lemon juice - 250 ml
- - Salt (fine) - 1 tbsp. l.
- Spice:
- - Coriander - 1 tablespoon
- - Chili pepper - 1 tablespoon
- - Paprika - 2 tablespoons
- - Black pepper - 1 tablespoon
- - Zira - 1 tbsp.
- - Dried greens - 1 tablespoon
- - Turmeric - 1 tablespoon
Instructions
Step 1
Cut off the thighs from the chicken, remove the skin from it and make many arbitrary cuts. Combine salt, paprika and pepper in a teaspoon in a saucer. Stir diligently.
Step 2
Rub the resulting mixture into the incisions made on the thighs. Pour half of the lemon juice over them.
Step 3
Make a pickle. Pour half a glass of yogurt and the remaining lemon juice into a saucepan. Put the garlic, ginger and salt there, one tablespoon at a time. Add spices to the resulting mass.
Step 4
Mix everything thoroughly. Grease chicken thighs well and refrigerate for 24 hours.
Step 5
Heat the oven to 220 degrees. Place the pickled thighs on the wire rack and cook for 40 minutes. The chicken is ready.
