Tandoori Chicken

Ingredients

• 4 chicken thighs
• Salt
• Pepper (freshly ground)
• 2 small onions
• 2 Garlic cloves
• 250 g plain yogurt
• 4 tbsp white wine vinegar
• 2 tbsp peanut oil
• juice of one lime
• 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
• 50 g Raisins
• 200 ml unsweetened coconut milk (half a can)
• Salt
• 400 ml Vegetable broth
• 2 tsp Curry powder
• 1 tsp turmeric
• 1 Banana

Instructions

1. 1.

   Rinse the chicken thighs under running cold water and pat dry.

2. 2.

   Peel onions and garlic, quarter the onions and slice the garlic cloves into very thin rounds.

3. 3.

   For the spice paste whisk yogurt with vinegar, lime juice and oil.

4. 4.

   Add all remaining spices and mix well. Pat the chicken thighs dry, place them in a greased baking dish and coat completely with the spice paste. Cover the dish with foil and let the meat marinate overnight in the refrigerator. If the paste starts to slide off, reapply it frequently during the night.

5. 5.

   Before roasting add onions and garlic slices and bake the chicken thighs at 160 °C (convection) covered for about 40 minutes.

6. 6.

   Remove the foil and continue baking for another 30 minutes. Add a little water if needed.

7. 7.

   Wash the rice in a sieve under running water, then drain. Peel and finely chop the onion.

8. 8.

   Heat oil in a pot, sauté the onion and ginger over medium heat while stirring. Add the rice, stir briefly, pour in coconut milk and vegetable broth, stir in curry powder and turmeric, season with salt, add the washed raisins and cover. Simmer on low heat for about 30 minutes.

9. 9.

   Before serving taste the chicken sauce and rice, slice the peeled banana into rounds and serve with the rice.