COOKING WITH AMBASSADORS

Indian cuisine: Tandoori chicken (video included)

Ingredients: 1 (1.3kg) chicken, cut into serving pieces, skinned and trimmed of all visible fat; 1/2 cup plain yogurt; 2 tablespoons fresh lemon juice or malt vinegar; 1 tablespoon minced garlic; 1 tablespoon peeled and grated or crushed ginger root; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1/4 teaspoon fresh-ground black pepper; 2 teaspoons salt; vegetable oil; fresh cilantro sprigs for garnish; slices of cucumber; red (Spanish) onion; tomato and lemon for garnish.

Tandoori chickenTandoori chicken(Source: J. Liptáková)

Ingredients: 1 (1.3kg) chicken, cut into serving pieces, skinned and trimmed of all visible fat; 1/2 cup plain yogurt; 2 tablespoons fresh lemon juice or malt vinegar; 1 tablespoon minced garlic; 1 tablespoon peeled and grated or crushed ginger root; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1/4 teaspoon fresh-ground black pepper; 2 teaspoons salt; vegetable oil; fresh cilantro sprigs for garnish; slices of cucumber; red (Spanish) onion; tomato and lemon for garnish.

Preparation: Using a sharp knife, score the chicken to allow absorption of the marinade. Place the chicken in a nonreactive large, shallow dish. In a bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.)

Remove the chicken from the refrigerator at least 30 minutes before cooking. The chicken may be grilled or roasted. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and grill, covered, with the vents open, turning 3 or 4 times, for 45 minutes or until the juices run clear when a piece near the bone is pierced with a knife.
If roasting, preheat the oven to 220 degrees Celsius. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
Serve with sprigs of cilantro and slices of cucumber, red onion, tomato and lemon.

The processing of personal data is subject to our Privacy Policy and the Cookie Policy. Before submitting your e-mail address, please make sure to acquaint yourself with these documents.

Theme: Cooking


Top stories

Massive gatherings remember Kuciak and Kušnírová: We did not forget!

One year after the murder of journalist Ján Kuciak, large protests took place around Slovakia.

Protest gathering in Bratislava, February 21, 2019.

Journalists one year after the murder: We will not forget

More than 420 journalists have signed the statement issued exactly one year after the murder of Ján Kuciak and Martina Kušnírová.

Murder of journalist: We need to see indictments of masterminds soon

International journalists’ organisations are “cautiously optimistic” after meeting investigators of the Kuciak murder.

Ján Kuciak

Ján Kuciak and Martina Kušnírová were murdered one year ago (timeline)

These are the notable moments of the first year since the murder.

Paying tribute to Ján Kuciak and Martina Kušnírová.