Prep time:

50’ (+12h)

Cooking time:




Wine pairing:

Panizzi Vertunno Chianti Colli Senesi Riserva DOCG

Tandoori chicken

Remove the chicken skin, cut the meat with a knife and put it in a bowl. Add the lime juice, salt, cover with plastic wrap and marinate for 30 minutes in the refrigerator. In a bowl, mix the yogurt with the cream, the tandoori masala, the grated ginger and the sliced garlic.

Pour this cream over the chicken and marinate at least 12 hours in the refrigerator, covering with plastic wrap. After marinating, drain the meat, put it in a tray with oven paper, bake at 220 ℃ for 35-40 minutes. Remove from the oven, sprinkle with chopped coriander and serve.



Ingredients (4 people): 800 g of chicken legs, 150 g of unsweetened whole yogurt, 3 cloves of garlic, 3 cm of grated ginger root, 2 teaspoons of tandoori masala (spice available in ethnic food stores), 2 tablespoons of fresh cream, coriander, lime, salt.