Chicken with tandoori masala and yoghurt dressing

4 servings

220 minutes

Tandoori masala chicken with yogurt dressing is a vibrant dish of Arab cuisine inspired by Indian traditions. Tandoori masala, a spicy blend of spices, gives the meat a deep, smoky aroma with Eastern notes, while the yogurt marinade makes the chicken especially tender and juicy. Slow roasting allows the spices to unfold and create an appetizing golden crust. It is served with a refreshing sauce made of yogurt, parsley, and lemon juice that harmoniously balances the richness of flavor. This dish is perfect for both everyday dinners and festive gatherings, enchanting guests with exotic aromas of the East.

Energy value per serving

• Calories: 386.1
• Proteins: 68.4g
• Fats: 5.8g
• Carbohydrates: 13.9g

Ingredients

• Chicken breast fillet: 1 kg
• Natural low-fat yogurt: 120 g
• Tandoori Masala Mix: 1 tsp
• Ground black pepper: to taste
• Parsley: 1 bunch
• Lemon juice: to taste
• Low-fat kefir: 1 l

Cooking steps

1. Marinate the chicken in kefir for 2 hours.

   Required ingredients:

   • Low-fat kefir: 1 l

2. Take out of the kefir and rub with pepper.

   Required ingredients:

   • Ground black pepper:  to taste

3. Mix 1 tablespoon of yogurt with tandoori masala, coat the chicken, and refrigerate for half an hour.

   Required ingredients:

   • Natural low-fat yogurt: 120 g
   • Tandoori Masala Mix: 1 teaspoon

4. Bake the chicken in the oven at 180 degrees for about an hour. During cooking, periodically baste the chicken with the juices that come out — this will make it juicy and give it a golden crust.

5. For the sauce, mix the remaining yogurt (100 ml) with finely chopped parsley (1 small bunch) and lemon juice. Add pepper to taste.

   Required ingredients:

   • Natural low-fat yogurt: 120 g
   • Parsley: 1 bunch
   • Lemon juice:  to taste
   • Ground black pepper:  to taste

6. Serve chicken with sauce.