Tandoori Chicken with Basmati Rice and Lecho

It is best to leave the meat in the marinade overnight, but for at least 3 hours. For the marinade, stir the tandoori paste with the yogurt and lime juice until smooth and stir in the spices. (The photo with the ingredients also says pepper, but I left that out because there is already chili powder included)

Divide the chicken drumsticks in the joint, wash and pat dry. If you don't like the skin, you can remove it, I left it on. Cut twice under the skin (1/2 cm deep) and spread the marinade on top, smooth the skin again and cover the chicken parts thickly with the marinade. Cover with cling film and place in the refrigerator.

Preparation the next day: Take the meat out of the refrigerator. Preheat the stove to 220 degrees. Cover a baking sheet with aluminum foil and baking paper and distribute the chicken pieces on top. Set the remaining marinade aside.

Cook the chicken pieces in the oven for 30 minutes. Brush with marinade after 15 minutes. At the end of the cooking time, coat the meat with the fat on the tray and put it on the grill and grill briefly until everything is crispy.

During the cooking time, I prepared the side dishes. To do this, grind 1 teaspoon of garam masala and 1 teaspoon of coarse sea salt in a mortar. Wash basmati rice and mix with 1 teaspoon of the spice, prepare according to instructions. Put some oil in a small saucepan and briefly toast 1 teaspoon of the spice, then add the letscho and simmer. Season to taste and, if necessary, add a little brown sugar and chilli.

To serve, cut the remaining half lime into slices and place on the plate.

You could also serve the tandoori chicken with flatbread and a yogurt dip.