Tandoori chicken with chickpea curry

  • Average
  • 10 minutes + 8 hours marinating
  • 30 minutes + 20min
  • Average

Succulent tandoori chicken thighs, tender and fragrant, topped with an exotic creamy chickpea curry. An irresistible culinary adventure.

IngrédientS

-

2

+
  • 2 chicken thighs
  • 1 Greek yogurt
  • Tandoori spice
  • 1 clove of garlic
  • 300g chickpeas
  • 1 onion
  • 1 can of tomato paste
  • 1 carton of coconut milk
  • 3tablespoons of curry powder
  • olive oil
  • salt and pepper

Recipe

Step 1

Prepare the marinade, mix the Greek yogurt with the Tandoori in a bowl, set aside.

Step 2

Make cuts in the chicken drumsticks so that the marinade penetrates inside.

Step 3

Brush the drumsticks with marinade, wrap them and leave them overnight in the refrigerator.

Step 4

The next day, preheat the oven to 240°c.

Step 5

Put the chicken in an ovenproof dish, add the olive oil, garlic and the rest of the marinade.

Step 6

Put in the oven and lower the temperature to 200°C. Cook for about 30 minutes.

Step 7

Meanwhile, prepare the chickpea curry, in a saucepan heat the olive oil and the chopped onion. Add the chickpeas, coconut cream, curry powder and tomato paste. Cook over low heat for about 20 minutes.

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