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, herby green sauce, the one usually served with poppadoms." Was für ein Glück für uns, möchte ich ihr zurufen. Denn sie hat in diesem Rezept das Gericht...