Tandoori chicken

Ingredients for 4 servings:

• 6 chicken legs
• 1 cup of sour cream, approx. 200 g
• 1 pot of natural yogurt, approx. 200 g
• 1 piece(s) ginger, approx. 50 g
• 3 tsp, leveled Tandoori Masala
• 2 tsp curry paste (vindaloo paste)
• 3 limes
• 500 g potatoes
• 500 ml chicken stock

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours

First of all, the recipe isn’t based on any template and doesn’t really have much to do with tandoori chicken. But my loved ones and I always enjoy it, and it’s now a staple in our recipe collection. I use the 6 chicken thighs because we only buy organic chicken, and ours are always quite small. Halve each chicken thigh at the joint and make two or three deep cuts on each side, all the way to the bone. Combine the sour cream, yogurt, tandoori spice mix, vindaloo paste (careful, it’s spicy), finely chopped ginger, and lime juice in a large bowl and add the chicken pieces (I always mix everything vigorously with my hands). If you don’t like spicy food at all, replace the vindaloo paste with a mild curry paste. Cover and let it sit in the refrigerator for at least 2 hours. Peel and quarter the potatoes, then preheat the oven to 175°C (top/bottom heat), 160°C (fan). Arrange the chicken pieces and the mixture on a baking sheet, place the potatoes between them, and pour over the chicken stock. Be careful not to rinse the chicken pieces. There should be a good amount of mixture on the pieces. Roast in the oven on the middle rack at approximately 175°C for approximately 1-1.5 hours. Depending on the temperature and fan setting, make sure there is always enough liquid. Add a little more water if necessary. Turn the chicken pieces over halfway through. We serve it with a green salad.