Here in the Netherlands we have a line of premade spice mixes calls 'world dishes'. Chicken tandoori is one of those dishes. I used to make this a lot during my college times.
And to be honest, the taste is awesome but as we all know by know that's mostly salt.
I love spicy food so I added some chilipoweder in my spice mix but this is totally optional. You can leave it out when you don't like spicy.
This doesn't actually taste a lot like the packet I described above. This has a deeper taste and I honestly like this more.
What I like about this dish is that it's very versatile. When I want to eat lowcarb I serve it with a salad. You can also eat it with pita bread.
You can also make it with a sauce and serve it with (cauliflower)rice and sugar snaps.
- 500 grams chicken filet
- 2 tablespoon lemon juice
- 1 tablespoon paprika powder
- 1 tablespoon coriander
- 1 tablespoon garam masala
- 1/2 tablespoon ginger
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kurkuma
- 1 teaspoon salt
- 2 cloves garlic, chopped
- 200 ml yogurt
Voor een tandoori saus
- 100 grams creme fraiche
- Firstly bake all the spices (excluding the garlic) in a dry pan until fragrant.
- Mix the spices with the lemon juice, garlic, yogurt and let your chicken marinate for at least an hour.
- Heat up a bit oil and bake your chicken (incl marinade). Do you solely want the chicken an no sauce then just bake the chicken until cooked and serve.
- If you do want a sauce, bake the chicken until brown, then add creme fraiche and 150 ml water. Let it simmer until the chicken has cooked. Add more water if the sauce is too thick or let it reduce while cooking if it's too thin.