Tandoori Chicken with Mint Coriander Chutney

For the marinade, finely chop the ginger and garlic. Soak the saffron threads in lukewarm water. Halve the chili peppers, remove the seeds and chop finely. Now mix all the ingredients together well.

Cut the chicken parts at the joints, and coat the chicken in a bowl all around with the marinade. Cover with foil and marinate for a few hours (preferably overnight). Meanwhile, turn the pieces occasionally and coat well again.

Then place the chicken pieces on a rack in a roasting pan. Melt the ghee and drizzle it over the chicken pieces. Preheat the oven to the highest setting and roast the chicken for 50 minutes at 200 degrees until the skin is already quite dark. Meanwhile, brush the chicken pieces repeatedly with liquid ghee.

For the mint-coriander chutney, first halve the chili peppers, remove the seeds and cut them a few times. Pluck the herbs and roughly chop them as well. Set aside some for the garnish. Halve the garlic, cut the ginger into strips. Puree herbs with garlic, ginger and chili in a blender. Blend yogurt until smooth and stir in together with a pinch of sugar, some salt and lime juice. Season to taste with chili. Pour into small bowls and sprinkle with chopped herbs.

Serve the tandoori chicken with mint coriander chutney.

Recommended side dishes: rice, Indian flatbread and tomato salad sprinkled with garam masala.

Preparation Tip:

How to prepare curry, chutney & Co you will learn in our cooking course Indian cooking.

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