Oven tandoori chicken – a detailed recipe cooking. 
Time: 1 hour. 45 minutes Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 pack skinless bones of chicken thighs (usually 700 gr.)
- 5 clove buds
- 2 dried guajillo chili peppers
- 2 fruits of green cardamom (throw away husk, seeds leave)
- 1 black cardamom fruit (throw away husk, seeds leave)
- 1 tsp coriander seed
- 1/2 tsp fennel seed
- 1/2 tsp fenugreek seed
- 1 tbsp. natural yogurt of normal fat content
- 1/4 Art. peanut or canola oil
- 2 tbsp. l malt vinegar or lime juice
- 1 tsp coarse salt
- 1/4 tsp ground cinnamon
- 1/4 tsp paprika
- 1/4 tsp ground turmeric
- Pinch of cayenne pepper
- 8 minced cloves of garlic
- A peeled and ground piece of ginger root 5 cm long. And thumb-sized
- 1 tsp honey
- A couple more limes to decorate
Recipes with similar ingredients: chicken thighs, guajillo peppers, ginger root, cloves, cardamom, coriander, fennel seeds, fenugreek, cinnamon, paprika, turmeric, ground cayenne pepper, garlic, lime juice, yogurt, honey
Recipe preparation:
- To cook the marinade in a cast iron pan, fry cloves, whole chili peppers (if you cannot find them, take 2 chili de arbol and paprika for color), both types of seeds cardamom, coriander seeds, fennel seeds and fenugreek seeds up to the appearance of the aroma, about 3 minutes, shaking the pan. Then Pour the spices into the spice mill and grind to powder. a large bowl mix the chopped spices that you just cooked, with yogurt, butter, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger and mix well. It should smell delicious! Try and add more salt if necessary. Leave 1/3 Art. marinade from him you make the sauce.
- Prick your chicken thighs with a fork. Put them in the remaining marinade and mix. Marinate for at least an hour in the refrigerator (maximum – in overnight) .Before baking, cover the pan foil and turn on the grill in the oven. Put each piece of chicken on a baking sheet, making sure that it is covered with marinade, but does not swim in him. Cook the chicken thighs under the grill until they turn black, about 5 minutes Then turn on the oven at 180 ° C and cook until a culinary thermometer inserted in the fleshy thigh will show 71 ° C, another 10 minutes. Remove the pan from the oven.
- While the chicken is cooking, pour the remaining marinade into a small pan with 1/2 tbsp. water and honey. Bring to a boil. over moderately low heat, stirring with a whisk all the time. Try and add salt and pepper. Remove from heat and pour into a small bowl or gravy boat. Serve chicken thighs on a platter with slices of lime, pouring sauce.
