Tandoori Chicken

Remove the skin from the chicken pieces, score them in strips 1/2 cm deep with a kitchen knife, season with salt and rub with vinegar.

Grind the spices in a mortar, mix with the pressed garlic, ginger and yogurt. Marinate the chicken pieces with it for one night. Cover a baking tray with aluminum foil. Place the chicken pieces on it and coat with the yogurt-spice mixture. Place in the oven at 250 degrees.

Repeatedly brush on the seasoning paste so that a layer forms around the meat. After half an hour, the chicken is cooked and the yogurt cream is used up.

Tip: Stock up on a range of high-quality spices – it pays off!

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