Tandoori chicken

Ingredients for 4 servings:

• 500 ml natural yogurt
• 2 chili peppers, green, chopped
• 3 cm fresh ginger, grated
• 3 garlic cloves, squeezed
• 1 ½ tsp salt
• 1 tsp chili powder, spiciness according to your taste
• 1 tsp cumin powder
• 1 tsp Garam Masala, curry powder if desired, spice level to your taste
• 2 tbsp vinegar
• 2 tbsp oil (not olive oil!)
• ½ tsp food coloring, red
• ½ tsp food coloring, yellow
• 4 chicken breasts

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes

Classic recipe from India.

Blend the yogurt, green chilies, ginger, and garlic in a blender until very smooth. Then add the remaining spices and mix thoroughly. Cut several crosswise cuts into the chicken breasts to allow the marinade to absorb properly. Marinate and place in a bowl. Pour the marinade into a bowl. Let marinate in the refrigerator for 6-24 hours. Preheat the oven to maximum temperature. Line a baking dish with baking paper (professionals use Indian steel bowls). Scrape off some of the marinade and place the chicken breasts in the baking dish or on the steel bowls. Bake in the upper part of the oven for 20 minutes. Remove from the oven and slice the chicken breasts. Serve with fresh salad and, if desired, a rice dish or naan.