Tandoori-style chicken pieces, accompagnied by a light mint and yoghurt sauce. The refreshing sweetness of the sauce will soften and sublimate the spices of the chicken…
Ingredients for 4 persons
- 500 – 600 g of chicken breast
For the chicken marinade
- 200 g of plain yoghurt
- 2 tablespoons of tandoori spices
- 2 tablespoons of lemon juice
- 1 teaspoon of dried garlic
- 1 teaspoon of salt
For the mint sauce
- 250 g of plain yoghurt
- 20 fresh mint leaves
- 1 teaspoon of lemon juice
- 1 teaspoon of ground coriander
- 1 teaspoon of dried garlic
- ½ teaspoon of onion powder
- ½ teaspoon of ginger powder
- ½ teaspoon of mild curry
- Salt and pepper
Directions
Step 1: preparation of the chicken and its marinade
Cut the chicken into large dices.
Mix all the ingredients of the marinade: yoghurt, tandoori spices, lemon juice, garlic and salt.
In a mixing bowl, mix the chicken and the marinade. Cover with plastic wrap and put in refrigerator. Let the chicken rest in marinade for at least 2 hours.
Step 2: preparation of the mint and yoghurt sauce
In a bowl, pour the yoghurt and whisk it.
Add lemon juice, coriander, garlic, onion, ginger and curry. Mix.
Wash the mint leaves, then chop them. Add to the sauce. Mix.
Add salt and pepper to taste.
Refrigerate until serving.
Step 3: cooking chicken
Preheat the oven to 250 ° C / 500 ° F.
Place the chicken pieces on a baking dish (baking sheet, Pyrex dish or aluminum dish).
When the oven is hot: bake the chicken and cook for 15 minutes at 250 ° C / 500 ° F.
At the end, put the oven in the grill position and continue cooking. Stop cooking when all chicken pieces are grilled on all sides.
Step 4 : at table !!!
To eat your dish:
- Serve hot chicken right out of the oven
- Serve the sauce very cold.
Suggestions for a complete and balanced dish: add rice and some natural cucumber pieces to your plate.
