Tandoori -Hühnchenchenrezipe | How do you do tandoori chicken?

This restaurant style tandoori chicken looks on every table. Delicious, spicy and you grab after your next piece.

A tempting dish that was traditionally baked in a tandoor at 500 degrees Celsius. Now not everyone has a tandoor at home, so this recipe for working with a conventional oven was adapted. In addition, this method of simply keeping the ingredients tries to hold ingredients that you may have already stored in your kitchen. If you don’t have a ground Kashmiri Mirch, you can replace it with ground cayenne, hot sauce or ground red chili peppers. Dahi (Indian homemade yoghurt) is traditionally used during the second margination process. However, you can use every unsweetened yogurt. The same great taste will still be achieved.

Tandoori chicken is generally quite healthy if it is added to a balanced menu and can help you stay on the right track. Note that I am not a nutritionist, but I know that every meal should be balanced. The chili peppers in the court, although they let them cry before their fiery sharpness, carry a decent number of vitamins and minerals that range from vitamin C to potassium. Garam Masala contains many antioxidants and can help with digestion. I was able to continue the advantages of this court.

What ingredients do I need to make Tandoori chicken?

• Skin chicken legs: There is nothing special here that you only need normal chicken legs for tandoori chicken.
• Dahi or simple yogurt: We usually do our own Dahi at home, but you should be able to find it in any Indian grocery store. Alternatively, you can use a simple yogurt instead.
• Masala salt: You can either buy a pre -mixed version or try to grind you at home by following our Garam Masala recipe. If you do it at home, you will at least know all the ingredients that have been entered into the mixtures.
• Salt: Only normal table salt, but with Kosher and Himalaya you can also taste good with it when you have exchanged.
• Kashmiri Mirch: You can either grind your own. Alternatively, you can capture a box MDH, Kashmiri Mirch or Deggi Mirch as a replacement.
• Paprika (optional): Only regular peppers that you can get in the supermarket in front of the apron. You can also skip this optionally.
• Olive oil: Extra -hunting olive oil is what we used in this recipe, but you can use rapeseed or vegetables if you wish.
• Ground black pepper: Only your normal ground pepper You can either use on site or shredded black pepper.
• Garlic: Only normal garlic for this recipe that you don’t need, so a light bulb should be more than enough.
• Red food coloring: We used red food colors, but sometimes when we have beets nearby, we will replace beet juice for red food colors. Optional, but otherwise your chicken is not a living red.
• Onions: This is only for garnish so that you can skip this if you want this. We cut ours into rings and sometimes serve together.
• Corrander: This is only for garnish so that you can skip this if you want this.