Tandoori chicken with coriander and cashew sauce
Tuesta en seco la mezcla de especias tandoori en una sartén hasta que esté fragante, luego muélela en un molinillo de especias. Coloca las especias molidas en un tazón con el ajo machacado, el jengibre, el cilantro picado, el yogur, la pimienta molida y la sal. Mezcla.
Ingredientes · Raciones For 3 people
- 2 cloves garlic
- 40 g ginger (fresh)
- 1 bunch fresh coriander
- 100 ml Greek-style yogurt
- 1 tsp ground sweet paprika
- 1 tsp salt
- 9 pieces of chicken thighs
- 2 pieces lemon
- 1 tsp whole pepper
- cumin
- 1 tsp coriander seeds
- 1 cinnamon roll
- 1 tsp cayenne pepper
- 1 bunch fresh coriander
- 1 handful of mint
- 4 tsp lemon juice
- 1 piece chili pepper
- 1 clove garlic
- 2 cm ginger (fresh)
- 1 tsp caster sugar
- 2 tbsp cashews
Método · 1 h 30 min
- Dry roast the tandoori spice mix in a pan until fragrant, then grind in a spice grinder. Place the ground spices in a bowl with the crushed garlic, ginger, chopped coriander, yoghurt, ground pepper and salt. Mix. Remove the skin from the meat and make 3 deep cuts in each thigh. Squeeze the juice from 1 lemon and massage into the cuts in the meat. Place the chicken in the bowl with the marinade, mix and refrigerate overnight.
- Preheat the oven to 220°C, fan to 200°C. Thread the thighs onto long skewers (one skewer through each side of the thigh). Place a rack on a deep baking tray and place the thighs on the rack. Bake for 40–50 minutes until the meat is cooked through. Turn once or twice during baking.
- For the sauce, place all the ingredients in a blender and blend, adding cold water to make a thinner sauce. Serve the chicken with the sauce, chapatis and a second lemon, sliced and grilled on the cut sides. Source: Olive Magazine/Immediate Media
Dry roast the tandoori spice mix in a pan until fragrant, then grind in a spice grinder. Place the ground spices in a bowl with the crushed garlic, ginger, chopped coriander, yoghurt, ground pepper and salt. Mix. Remove the skin from the meat and make 3 deep cuts in each thigh. Squeeze the juice of 1 lemon and rub into the cuts in the meat. Place the chicken in the bowl with the marinade, mix and refrigerate overnight.