Chicken Tandoori

Ingredients

• 1 pre-cooked chicken
• 1 lemon
• Salt
• black pepper (freshly ground)
• 2 tsp freshly grated ginger
• 2 Garlic cloves
• 350 g yogurt
• 2 tbsp Vegetable oil
• 2 tsp Paprika powder
• 1 tsp ground cumin
• 1 tsp ground nutmeg
• 1 tsp ground coriander
• 0.5 tsp Black pepper
• 0.5 tsp chili powder
• 0.5 tsp turmeric powder
• 1 pinch red food coloring
• 500 g tomatoes
• 1 small cucumber
• 1 Red Onion
• 2 sprigs cilantro (leaves included)
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Cut the chicken into 6-8 pieces. Score the surface of each piece about 0.5 cm deep and place them in a shallow dish. Sprinkle with salt and pepper, then drizzle with lemon juice. Let marinate for about 30 minutes. Peel ginger and garlic; press the garlic through a grinder. Whisk yogurt with all spices to make the marinade, adding red food coloring if desired. Generously coat chicken pieces with the mixture and cover the dish with foil. Marinate in the refrigerator for 8 hours or overnight. Preheat oven to 180°C (356°F). Line a baking sheet with foil and arrange the chicken on it. Bake for 35-40 minutes, basting occasionally with the remaining marinade.

2. 2.

   Wash, clean, and dice tomatoes into small cubes.

3. 3.

   Wash cucumber, halve lengthwise, remove seeds, and dice into small cubes.

4. 4.

   Peel onion and slice into thin strips.

5. 5.

   Combine tomatoes, cucumber, onion, and cilantro; season with salt and pepper.

6. 6.

   Plate tandoori chicken with tomato salsa and optionally top with a spoonful of yogurt.