Tandoori Chicken

Ingredients

• 4 chicken thighs
• Juice of 1 lime
• Salt
• Pepper (freshly ground)
• 250 g natural yogurt
• 4 tbsp white wine vinegar
• 2 tbsp peanut oil
• 1 onion
• 1 Garlic clove
• 1 tbsp freshly grated ginger
• 2 tsp coriander
• 2 tsp cumin
• 0.25 tsp turmeric
• 2 tsp paprika (sweet)
• 0.5 tsp chili powder
• 300 g long grain rice
• 1 onion
• 1 tsp freshly grated ginger
• 1 tbsp oil
• 0.5 can coconut milk (unsweetened, 200 ml)
• Salt
• 400 ml Vegetable broth
• 2 tsp curry
• 1 tsp turmeric
• 2 Bay leaves

Instructions

1. 1.

   Rinse the chicken thighs under running cold water and pat dry. Score the skin, rub with lime juice, salt, and pepper, and let rest for 30 minutes.

2. 2.

   For the spice paste whisk yogurt with vinegar and oil. Finely chop the onion and add it with pressed garlic. Add all remaining spices and mix into a paste. Pat chicken thighs dry, place in a greased baking dish, and coat thoroughly with the paste. Cover with foil and refrigerate overnight to marinate; if the paste slides off, reapply during this time.

3. 3.

   Remove the chicken 1 hour before roasting, spread the paste again, and bake at 200°C for about 30 minutes. Remove foil after two-thirds of the baking time.

4. 4.

   Rinse rice in a sieve under running water, then drain. Peel and finely chop onions.

5. 5.

   Heat oil in a pot, sauté onions and ginger over medium heat while stirring. Add rice, stir briefly, pour in coconut milk and vegetable broth, stir in curry and turmeric, season with salt, add bay leaves, cover, and simmer on low for about 15 minutes. Remove bay leaves before serving and arrange chicken thighs atop the yellow rice.