Imported from the web

Tandoori Chicken

Name: Tandoori Chicken
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 8 servings
Cuisine: South Asian
Ingredients: 2 tsp cumin seeds; 2 tsp ground coriander; 4 cardamom pods (seeds only); 1 tsp sea salt flakes; 6 black peppercorns; 4 cm fresh ginger (approx. 30 g, peeled and sliced 1 cm thick); 2 garlic cloves; 2 long red chillies (halved and deseeded); 1 tsp mustard (mustard of choice); 1 tsp chilli powder; 1 tsp ground turmeric; 0.5 tsp ground cinnamon; 50 g tomato paste (reduced salt preferred); 160 g Greek yoghurt (for marinade); 50 g lemon juice; 40 g vegetable oil; 10 chicken drumsticks (8-12 drumsticks); 200 g Greek yoghurt (for dressing); 60 g fresh mint leaves (1-2 bunches); 50 g brown onion; 100 g fresh tomatoes (halved); 1 tsp sea salt flakes (for dressing); 60 g slivered almonds; 5 sprigs fresh coriander (leaves only)

Recipe by Vorwerk Home & Co. KmG

Imported by John Tan on SeeMeCook

A classic Indian-inspired dish featuring chicken drumsticks marinated in a vibrant, spiced yogurt mixture and served with a refreshing mint and tomato dressing.

8 servings95 minSouth Asian

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Ingredients

2 tsp cumin seeds
2 tsp ground coriander
4 cardamom pods (seeds only)
1 tsp sea salt flakes
6 black peppercorns
4 cm fresh ginger (approx. 30 g, peeled and sliced 1 cm thick)
2 garlic cloves
2 long red chillies (halved and deseeded)
1 tsp mustard (mustard of choice)
1 tsp chilli powder
1 tsp ground turmeric
0.5 tsp ground cinnamon
50 g tomato paste (reduced salt preferred)
160 g Greek yoghurt (for marinade)
50 g lemon juice
40 g vegetable oil
10 chicken drumsticks (8-12 drumsticks)
200 g Greek yoghurt (for dressing)
60 g fresh mint leaves (1-2 bunches)
50 g brown onion
100 g fresh tomatoes (halved)
1 tsp sea salt flakes (for dressing)
60 g slivered almonds
5 sprigs fresh coriander (leaves only)

Steps

1
Place cumin seeds, ground coriander, cardamom seeds, 1 tsp sea salt flakes, and black peppercorns into the Thermomix mixing bowl. Mill for 1 minute at speed 10. Transfer to a small bowl and set aside.
2
Place ginger, garlic, and red chillies into the mixing bowl. Chop for 5 seconds at speed 7. Scrape down the sides of the bowl with the spatula.
3
Add the reserved spice mix, mustard, chilli powder, turmeric, cinnamon, tomato paste, 160 g Greek yoghurt, lemon juice, and vegetable oil. Mix for 20 seconds at speed 4.
4
Place the chicken drumsticks into a large bowl and pour the marinade over them. Stir to coat thoroughly. Cover and refrigerate for at least 1 hour (or overnight for better flavor).
5
Preheat oven to 200°C (400°F). Line a large baking tray with baking paper.
6
Arrange marinated chicken drumsticks on the prepared tray. Bake for 35-45 minutes or until the chicken is cooked through and slightly charred.
7
While the chicken is baking, prepare the mint dressing. Place 200 g Greek yoghurt, mint leaves, onion, tomatoes, and 1 tsp sea salt flakes into the clean mixing bowl. Blend for 20 seconds at speed 5 or until desired consistency is reached.
8
Serve the hot tandoori chicken drumsticks garnished with slivered almonds and fresh coriander leaves, with the mint dressing on the side.