Indian Style Spiced Chicken

Divide chicken into eight pieces each and skin.

For the marinade, mix the ginger with the yogurt. Squeeze the garlic and add it. Add garam masala, cayenne and turmeric. Coat the chicken pieces with the marinade. Cover and marinate in the refrigerator for at least twelve hours.

For the spice crust, coarsely crush pepper and coriander with rolling pin. Toast in a dry frying pan with cumin, nutmeg, cloves, cardamom, coconut and almond kernels until ingredients smell good. Grind finely in a mortar or cutter.

Saute onions in butter until light yellow. Add to the herb mixture form.

Remove chicken pieces from marinade and wipe off with a kitchen knife. Season the meat with salt.

Heat clarified butter in a roasting pan. Sauté ginger and garlic. Gently sear the chicken pieces in the ginger-garlic butter in batches.

Spread the herb mixture evenly over the chicken pieces. Pour in the soup. Bring everything to a light boil. Add the saffron threads to the soup and stir through. Cover the broiler.

Cook the spiced chicken for forty minutes in a 150 °C stove. Then reduce the temperature to 100 °C. Cook the chicken pieces for thirty to forty minutes.

Serve with apple chutney, mango raitha and dry rice.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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