Spicy Chicken in Indian Style (Chicken Tikka Masala)

Ingredients

• 1 whole chicken (pre‑cooked; 1.2–1.4 kg)
• Salt
• freshly ground pepper
• 1 Organic lemon
• 30 g ginger
• 2 cloves garlic
• 500 g Yogurt (3.5% fat)
• 2 tbsp Rapeseed oil
• 1 tsp paprika powder
• 0.5 tsp ground cumin
• 0.5 tsp Black pepper
• 0.5 tsp chili powder
• 0.5 tsp turmeric
• 2 tbsp freshly chopped coriander leaves

Instructions

1. 1.

   Wash the chicken, pat dry and cut into 6–8 pieces. Score the surface of each piece and place them in a shallow baking dish. Season with salt and pepper. Cut the lemon in half, squeeze out the juice and drizzle it over the chicken. Let marinate for about 30 minutes.

2. 2.

   Peel the ginger and garlic. Grate the ginger and finely chop the garlic. Whisk the yogurt with all the spices and coriander to make a marinade. Generously brush the chicken pieces with the mixture and cover the dish tightly. Marinate in the refrigerator for 8 hours or overnight.

3. 3.

   Line a baking tray with parchment paper and place the chicken pieces on it. Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 35–40 minutes, brushing occasionally with some of the remaining marinade (about one quarter) and adding water if needed.

4. 4.

   Heat the leftover marinade and add the chicken pieces. Let the Chicken Tikka Masala simmer for another 5 minutes, taste and serve over rice as desired.