Chicken marinated in yogurt. Juicy, almost creamy, yet spicy thanks to the right blend of spices.
Ingredients
- Onion – 1 piece
- Cinnamon – 1 pinch
- Black pepper – 1 pinch
- Red chili pepper – 1 piece
- Chicken breast fillets – 600 g
- Ground cloves – 0.25 teaspoon
- Fresh ginger – 10 g
- Natural yogurt – 300 g
- Cumin – 0.5 teaspoon
- Ground turmeric – 1 teaspoon
- Ground coriander – 0.5 teaspoon
- Salt – 1 pinch
- Chicken drumsticks – 600 g
- Lime – 0.5 piece
- Garlic clove – 2 pieces
- Ground cardamom – 0.5 teaspoon
Preparation
Step 1: Prepare the Marinade Peel and chop the onion, ginger, and garlic. Clean the red chili pepper, remove the seeds, and chop it. Mix ground spices with 1 teaspoon of salt, a bit of black pepper, and yogurt. Add chopped onion, garlic, and chili, mix, and season with lime juice.
Step 2: Marinate the Chicken Wash and dry the chicken drumsticks and breast fillets. Peel the skin off the drumsticks and make a few shallow cuts. Cut the breast fillets in half crosswise and also make shallow cuts. Coat them in the marinade and refrigerate for at least 4 hours or overnight.
Step 3: Bake the Meat Arrange the chicken drumsticks on a baking tray lined with parchment paper, spread some marinade over them. Bake in a preheated oven at 190°C for 20 minutes. Turn the drumsticks, place the breast pieces on the tray with them, and spread the remaining marinade. Bake at the same temperature for another 20–25 minutes in a hot oven. Serve with naan bread.
