Tandoori chicken

Ingredients for 8 servings:

• 1 chicken (about 1,200 kg)
• lemon juice
• salt and pepper
• 1 chili pepper(s), fresh red
• 1 piece(s) of ginger root, approx. 2 cm
• 4 garlic cloves
• 2 tbsp, leveled curry powder
• 1 tbsp paprika powder, sweet
• 350 g natural yogurt

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

must be refrigerated for at least 8 hours

Wash the chicken thoroughly and dry. Divide into 8 equal pieces and peel off the skin. Place the chicken pieces in a bowl, drizzle with lemon juice, and season generously with salt and pepper. Refrigerate until the marinade is ready. To do this, halve the chili pepper lengthwise, remove the seeds, wash and chop finely, and place it in a large bowl (wash your hands immediately!). Peel the ginger, finely grate it, and add it to the chili. Crush the garlic. Add the curry and paprika and mix everything well with the natural yogurt. Score the chicken pieces crosswise and place them in the marinade. The meat should be completely covered with marinade. Cover the bowl with aluminum foil and refrigerate for at least 8 hours (e.g., overnight). The next day, preheat the oven to 220°C (425°F). Remove the meat from the marinade and place it in an ovenproof casserole dish. Bake for about 30 minutes.