Tandoori Chicken #slowfood

Tandoori chicken is one of my favorite recipes, since I already make fresh kefir every day.

I use chicken with bone, skin, etc. "Muslo encuentro" we call it here in Panama. Aside from ~1tbsp salt per lb of meat, I don't really measure spices.

Marinade (1-4 days in fridge):

kefir (or yogurt) local hot sauce (aji chombo) crushed garlic salt pepper cumin tumeric

Cooking Bed:

butter olive oil onions

Baked in cast iron skillet at 190c for 90 minutes.