- 1 Kg Chicken Ribs
- 170 g Unsweetened Whole Yogurt
- 3 Cloves of Garlic
- 4 cm of grated Ginger Root
- 3 teaspoon of Tandoori Masala
- 3 tablespoon of Fresh Cream
- Ground Coriander
- 1 Lime Juice
The tandoori chicken is a dish of Indian origin that takes its name from the Tandoor, the cylindrical clay oven (or in the shape of an upturned bell) in which this preparation is traditionally cooked.
Making it at home with tools common to all kitchens is very simple. It is enough to marinate the chicken with yogurt, lime (or lemon), ginger, garlic and tandoori masala, the mixture of spices that, in addition to giving the unmistakable flavor, will give the typical reddish color.
The tandoori chicken can be grilled or baked, as in the recipe we show below.
You can accompany the chicken with plenty of rice pilaf or, if you like spicy flavors, you can also try the chicken curry.
Remove the skin from the chicken ribs. With a sharp knife make some fairly deep incisions in the flesh and gather it in a bowl. This will serve to make the marinade penetrate better to the bone.
Add the lime juice, add salt, cover with the plastic wrap and marinate in the fridge for 30 minutes.
In a bowl, mix the yogurt with the tandoori masala, the cream, the grated ginger and the sliced garlic.
Cover the chicken with the prepared mixture so that it is well wrapped in all its parts.
Marinate for 12-24 hours in the refrigerator, covering with food film. After this time, drain the meat from the marinade and transfer it to a loaf covered with parchment paper.
Bake in a preheated oven at 220 ° for about 35-40 minutes, checking that cooking is near the bone.
Remove from the oven, transfer to a serving dish, sprinkle with chopped coriander and serve.