Thanks for the comments
As for the preparation, you basically do the Tandoori Chicken and the Butter Sauce separately. If you have a favorite Tandoori Chicken recipe you can just use that.
Tandoori Chicken:
Take
four chicken drumsticks, remove the fatskin and separate them at the joint. Make 3 deep cuts to each piece of meat. Marinate with
4 tablespoons citron juice, 1/4 teaspoon of chili and some salt.
Chop a
1cm piece of ginger, squash
2 garlic cloves and mix them with
300g yoghurt. Mix the yoghurt with
1 tesp of cumin, 1 tesp coriander, 1/4 tesp mace, 1/4 tesp curcuma, 1/4 ajowan and 1/2 tesp of garam marsala. I used a good quality tandoori marsala curry mix for this that I got for Christmas and it turned out great but if you like indian kitchen most of those spices get used quite often. To get the typical red color you can use red food colouring or some neutral tasting red spices. Cover the drumsticks with the yoghurt marinade, mix well and let it sit in the refrigerator for at least 6 hours.
Heat the stove to 180 °C and cook for 40 minutes. It's probably better and closer to the traditional recipe if you broil it or even use a charcoal grill, but it worked well just in the oven for me.
Butter Sauce
Soak
50g of ground almonds in 100ml warm water. Stew
2 tasp of garlic ginger paste (you can just mash some garlic and ginger if you don't have the paste at hand) in
2 tasp of butter, add 2 cans of chopped tomatoes, 4 cloves, 1/2 tasp chili powder and 3 scribed 3 cardamon seeds. Salt and let it simmer open for about 30 minutes until the texture is thick. You can do this perfectly while the chicken is in the stove.
Add
2 tasp of honey and 1 tasp of fenugreek. Remove the cardamon and the cloves if you can find them, I didn't bother
.
Roast the soaked almond in about
50 grams of butter until the water has vaporized and the almond has a bright brown. Mix with the tomatoes,
150g cream and 1/2 tasp of pepper powder. Let the sauce cook shortly together, put the chicken pieces into the sauce and let them simmer for 5 minutes. Serve with chopped coriander (or cilantrilo if you're feeling cheeky).
