India x Peru

Tandoori pollo a la brasa

Peru's rotisserie chicken meets a tandoor and both agree on more lime.

120 minTime

67 gProtein each

mediumSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

934kcalsame

67 gproteinsame

7 gfibresame

120minutessame

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, about 1.2 kg, cut in 8 or spatchcocked

Hung curd (greek yogurt)½ cup

Soy sauce2 tbsp

Cumin powder (ground cumin)2 tsp

Paprika2 tsp

Kashmiri chilli powder1½ tsp

Garam masala1 tsp

Ginger garlic paste2 tbsp

Lemon juice2 tbsp

Mustard oil2 tbsp

Potato4 medium, in wedges

Cooking oil (vegetable oil)2 tbsp

Chaat masala1½ tsp

Jalapeño2, seeded

Coriander leaves (cilantro)a big bunch

Mint leavesa handful

Garlic1 clove

Mayonnaise⅓ cup

Queso fresco2 tbsp, crumbled

Lemon2 limes

Saltto taste

7 steps

1Slash the chicken pieces to the bone. Mix hung curd, soy, cumin, paprika, chilli, garam masala, ginger garlic paste, lemon juice, mustard oil and 1 tsp salt. Rub in well and marinate 1 hour in the fridge.
2Heat the oven to 220°C. Place the chicken on a rack over a tray.
3Toss the potato wedges with oil and salt on a second tray.
4Roast the chicken and potatoes in the oven at 220°C for 45 minutes, turning the chicken halfway, until juices run clear and no pink remains at the bone.
5Blend jalapeño, coriander, mint, garlic, mayonnaise, queso fresco, juice of 1 lime and a pinch of salt until smooth.
6Rest the chicken 10 minutes. Toss the hot wedges with chaat masala.
7Serve chicken on the wedges with ají verde and lime.

Serve it like this

Pile the wedges on a wooden board and lean the chicken over them. Spoon ají verde into a small bowl, add lime halves and scatter mint leaves.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.