DinnerBooks
Tandoorycken with turmeric and coinage yogurt

Tandoorycken with turmeric and coinage yogurt

Cooking Time45 m
Ingredients14
DifficultyMedium
0
0
Otto Berglund
For dinner, we cook a chicken dish with clear Indian spices that fill the kitchen with lovely scent. It serves a cool yogurt with cucucumber and mint that breaks off fine. A simple dinner where most of it takes care of itself while the tastes grow.

Ingredients

4 servings
  • Step: 1
    900 g potatoes (referred to asparagus)
  • Step: 2
    350 g carrots
  • Step: 3
    2 msk rap oil
  • Step: 4
    salt
  • Step: 5
    pepper
  • Step: 6
    1 st red
  • Step: 7
    1/2 st purjolök
  • Step: 8
    600 g chicken box
  • Step: 9
    3 msk toothpicked
  • Step: 10
    1 st gurka
  • Step: 11
    1 st cake of mint
  • Step: 12
    2 dl yogurt (referred to turkish)
  • Step: 13
    1 msk water
  • Step: 14
    1/2 st packing salad (like crunchita)

Instructions

  • Step: 1
    Put the oven at 225°C and insert an oven sheet.
  • Step: 2
    Cut the potatoes in the cliffs and carrots in large pieces. Mix with half of the oil and spice with salt and pepper. Pour out on the preheated oven sheet and rust in the middle of the oven only for 10 minutes.
  • Step: 3
    Scale and cut the onion in rough discs. Ansa, rinse and cut purjon in wide discs.
  • Step: 4
    Mix the chicken with the rest of the oil, spice with the tooth wood and lay it, red bulb and purion on top of the vegetables on the plate. Roast for an additional 15 minutes or until the chicken has an inner temperature of 72°C.
  • Step: 5
    Yogurt: Cut the cucumber in dice and hack the mint. Mix them with the cumber and water, taste with salt and pepper.
  • Step: 6
    Share the salad.
  • Step: 7
    Serve the chicken with the vegetables, yogurt and salad.

Näring

Calories556kcal
Carbohydrates61g
Fat15g
Protein39g
Serving Size4serving

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