This is the name of the dish we have chosen for you; Chicken with Tandoori Sauce.
400 g Coconut milk
150 g of yogurt
1 tbsp grated tomato
1 teaspoon bitter powdered pepper
1 teaspoon turmeric
1 teaspoon of coriander
1 teaspoon of cumin
1 teaspoon of cinnamon
6 cloves of garlic
Half-finger sized ginger
Mix the marinated ingredients with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper. Rub the chicken thoroughly with the sauce. Rest the chicken in the refrigerator for 2-3 hours.
Heat the oven at 200 degrees. Take the finely chopped onions, the lemon cut in half and the thick sliced fresh ginger into the deep oven.
Place the chicken in the middle of the ingredients. Fry in an oven for about 1 hour and 15 minutes. After the chicken is cooked in the service container, cover with aluminum foil. Discard the ginger in your oven bowl. Pass the sauce in the bowl with the onion from the robot. Add the coconut milk and bring to a boil. Serve with chicken.