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Le Chaudron recipe
Poulet tandoori au yaourt
Yogurt tandoori chicken
⏱ 40 minServes 4Easy290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)chicken breast
150 g (5 oz)plain yogurt
2 clovesgarlic
1 tbspcurry powder
1 tsppaprika
1 tspgrated ginger
1squeeze of lemon juice
1 tbspolive oil
- 600 g (21 oz) chicken breast
- 150 g (5 oz) plain yogurt
- 2 cloves garlic
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp grated ginger
- 1 squeeze of lemon juice
- 1 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the chicken into large pieces and put them in the bowl.
- Mix the plain yogurt with the crushed garlic, curry powder, paprika, ginger and lemon juice in the bowl.
- Coat the chicken well with the marinade and refrigerate at least 20 min.
- Preheat the oven to 200 °C (400 °F) and arrange the marinated pieces in the lightly oiled baking dish.
- Bake 25 min, turning the pieces halfway, so they brown evenly.
- Check the chicken is cooked through, then serve hot with a crisp salad or steamed vegetables.
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