Chicken with Almond Flakes in Indian Style

Ingredients

• 1 kitchen-ready chicken (ca. 1.2 - 1.4 kg)
• 1 clove garlic
• 1 piece ginger (walnut-sized)
• 500 g cream yogurt (10%)
• 4 Tbsp lime juice
• 2 tbsp sesame oil
• 2 tsp chili powder
• 1 tsp turmeric
• 2 tsp Paprika powder
• 1 tsp cumin (ground)
• 1 tsp coriander (ground)
• Salt
• Pepper
• 2 tbsp almond flakes

Instructions

1. 1.

   Wash the chicken, pat dry and cut into 6-8 pieces. Score the surface of the poultry parts about 0.5 cm deep and place in a shallow dish. Peel and finely chop garlic and ginger. Mix with cream yogurt, lime juice, sesame oil, chili powder, turmeric, paprika powder, ground cumin and coriander. Season the yogurt mixture well with salt and pepper and pour over the chicken pieces. Cover and refrigerate for at least 6 hours.

2. 2.

   Preheat the oven to 180°C (convection). Remove the marinated chicken from the sauce and place on a baking sheet lined with parchment paper or in an oven-safe dish. Bake the chicken for 35-40 minutes on the middle rack, brushing it with more of the yogurt mixture every few minutes.

3. 3.

   Just before serving warm the remaining sauce over low heat in a saucepan, add a little water if desired to reach the preferred consistency and season with salt. Plate the baked chicken with the sauce and sprinkle with almond flakes.