Rezept von Lindsey Bareham: Indisches Tandoori-Hühnchen mit Minzsoße

Die britische Autorin Lindsey Bareham beschreibt in ihrem Kochbuch "The Trifle Bowl and Other Tales" ihre Sucht nach Tandoori-Hühnchen: "There was a time when I was addicted to tandoori chicken. It was a loss leader, sold for a pound a portion, at Khan’s, a fashionable curry house not particularly near where I lived. If you happened to get it fresh from the tandoor, the orange gashes sagging to reveal moist, juicy meat, it was heaven on a plate. It usually came with a naff salad, a lemon wedge and a few slices of half-cooked onion but I liked it with a personal pot of their spicy yet creamy, h...