-
6
pers
-
15
min
preparation time
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60
min
cooking time
Preparation
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Prepare the marinade by mixing the finely chopped garlic, yogurt, lemon juice, and Tandoori spice mix.
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Slit the skin of the chicken thighs with a knife and marinate in the mixture for 2 hours.
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Remove the meat from the marinade, place it in a casserole dish, and brown it for 10 minutes in oil over medium heat.
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Add the chopped onions, peeled and chopped tomatoes, marinade, and 15 cl of water.
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Stir and cover. Cook for about 50 minutes over medium heat.
