Tandoori Chicken

Ingredients

• 1 chicken (ca. 1.2 kg)
• 2 cm fresh ginger
• 2 Garlic cloves
• 350 g Greek yogurt
• 1 tbsp lime juice
• 2 tbsp Tomato paste
• 1 tsp chili powder
• 1 tsp turmeric powder
• 2 tbsp sweet paprika
• 1 tsp cumin (ground)
• 1 tsp coriander (ground)
• Salt
• black pepper (freshly ground)
• 200 g long-grain rice

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into 6-8 pieces. Place them side by side in a shallow dish.

2. 2.

   Peel and finely dice the ginger and garlic. Stir into the yogurt. Add lime juice, tomato paste, chili powder, turmeric, paprika, cumin, and coriander to the yogurt mixture. Spread the spiced yogurt over the chicken pieces and cover; refrigerate for at least 6 hours to marinate.

3. 3.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Remove the chicken from the marinade, pat dry, season with salt and pepper, and place in a baking dish. Bake for about 35 minutes, turning as needed and brushing with leftover marinade during cooking.

4. 4.

   Meanwhile, cook the rice in salted water for about 20 minutes until tender.

5. 5.

   Serve the tandoori chicken pieces over the rice, garnished with coriander and lemon wedges if desired. A cucumber‑onion salad pairs well on the side.