– posted by K.-H. Boller – modified by Bollerix
Rinse and skin chicken parts. Cut breast half into two pieces. Score each piece of meat three to four times about 1/2 cm deep to help spices penetrate. Place chicken pieces on a large, deep platter, rub extensively with vinegar and sprinkle with salt.
Peel ginger and garlic clove, grate ginger finely on vegetable grater, press garlic through a press. Pour yogurt into a large bowl, add all spices (cumin, chili spice, paprika powder, turmeric powder, coriander, pepper and nutmeg (freshly grated)) to taste the food coloring and mix well. Pour in chicken pieces and marinate for about 6 hours at room temperature or overnight in the refrigerator with the lid closed.
Preheat the oven to 180 °C. Cover a baking tray with aluminum foil and place chicken pieces on it.
Cook chicken pieces in the oven (center) for about 35 to 40 minutes. In between, brush a few times with marinade. After about half an hour, cut a piece of the meat into small pieces and check whether it is well cooked. Serve warm.
Info: The red food coloring traditionally belongs to the Tandoori chicken. Of course, you can also omit it.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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