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Tandoori spring chicken recipe
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Tandoori spring chicken recipe


A beautiful marriage of Indian cuisine with Mediterranean, where the accompanying chicken is familiar. Great choice for a Saturday night with our company.

Ingredients for Tandoori spring chicken
1 large chicken, cut in six
cup olive oil
For Marinada
1 clove chopped
1 teaspoon chopped ginger
1 teaspoon paprika
1 pinch cayenne pepper
2 spoons Gkaram Marseilles
teaspoon black pepper
juice from lemon
100 gr. wringer yogurt
For accompaniment
1 lemon to the four
teaspoon lemon juice
1 onion chopped
1 cucumber cut plymmeno and washers
200 gr. wringer yogurt
1 teaspoon salt
teaspoon cumin
Rub the chicken well with 1 teaspoon of coarse salt soup.
Mix in a bowl all material marinadas, put the pieces of chicken, pasaleipste very well, cover the bowl and put it in refrigerator 6 to 24 hours.
Preheated oven at 190th C. Ladoste well as a tapsaki and stir well with the chicken marinada to put in the pan with the crust upwards.

As you cooked the chicken, mix the yogurt with salt. When it becomes red chicken, serve immediately with the accompaniment of the lemon cucumber and onion, yogurt and sharing personal pots.

Duration: 6-24 hours marinating, 50 minutes preparation and cooking

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