Indian Oven-Baked Chicken

Ingredients

• 1 tbsp Tandoori paste (glass)
• 150 g Yogurt (3.5% fat)
• 1 tsp chili powder
• 360 g chicken breast fillets (2 fillets)
• 200 ml milk (1.5% fat)
• 800 g corn cobs (2 cobs)
• 175 g mini cucumbers (1 cucumber)
• 125 g mango (0.25 mangoes)
• 0.5 lime
• 3 sprigs Mint
• Salt
• Pepper

Instructions

1. 1.

   Whisk Tandoori paste with 2 tbsp yogurt and chili powder until smooth.

2. 2.

   Wash chicken breasts, pat dry, coat in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 5 hours, preferably overnight, to marinate.

3. 3.

   If desired, grease a baking sheet, place the marinated chicken on it, and bake in a preheated oven at 200 °C (180 °C fan‑forced) on the second rack from the bottom for 25–30 minutes.

4. 4.

   Meanwhile, bring milk and 200 ml water to a boil. Remove husks from corn cobs if needed, cut into 4 cm pieces.

5. 5.

   Cook corn in the milk for 15 minutes.

6. 6.

   Wash cucumber, dry, halve lengthwise, scoop out seeds with a spoon.

7. 7.

   Grate cucumber roughly on a grater.

8. 8.

   Peel mango, remove flesh from stone, dice finely. Squeeze lime juice.

9. 9.

   For raita, wash mint, shake dry, pluck leaves and chop roughly. Add cucumber, mango, and mint to remaining yogurt and mix well. Season with salt, pepper, and 1 tbsp lime juice.

10. 10.

    Lift corn from milk with a slotted spoon, serve with baked chicken and raita.