Chicken Tandoori
10'
20'
easy
8
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Breast Fillet
4 Φιλέτα Στήθος Κοτόπουλου MIMIKOS
1 κόκκινο κρεμμύδι κομμένο σε δαχτυλίδια
2 κ.σ. ελαιόλαδο
μπόλικο φρέσκο κόλιανδρο ψιλοκομμένο
ξυλάκια για σουβλάκι
|
Για τη μαρινάδα:
400 γρ. επιδόρπιο γάλακτος
2 κ.σ. χυμό λεμονιού
4 σκ. σκόρδο
1 κ.γ. κουρκουμά
½ κ.γ. κρόκο Κοζάνης
½ κ.γ. κύμινο
½ κ.γ. πιπέρι καγιέν
½ κ.γ. αλάτι
½ κ.γ. πιπέρι
1 κομμάτι τριμμένο τζίντζερ
Ingredients
For the marinade:
400 g milk dessert
2 tbsp lemon juice
4 cloves of garlic
1 tbsp turmeric
½ tbsp. Kozani saffron
½ tbsp. cumin
½ tbsp. cayenne pepper
½ tbsp. salt
½ tbsp. pepper
1 piece of grated ginger
4 MIMIKOS Chicken Breast Fillets
1 red onion cut into rings
2 tbsp olive oil
plenty of chopped fresh coriander
skewer sticks
Preparation
First, prepare the marinade for the Indian tandoori chicken. In a bowl, combine the yogurt, lemon juice, garlic, turmeric, saffron, cumin, cayenne, salt, and pepper, and mix well.
Cut the chicken breast into pieces (cubes for skewers). Place them in a dish, pour the marinade over the chicken, add the onion and cilantro, and cover. Let it marinate in the refrigerator for 4 hours to overnight.
The next day, allow the chicken pieces to sit at room temperature for at least 30 minutes. Preheat the grill. Lightly grease the pan. Remove the chicken from the marinade and thread it onto metal or wooden skewers. Grill for about 12 minutes. Arrange the skewers on a cutting board.
A recipe by Argiro Barbarigou.
For more information, you can follow the link >>
watch the recipe video
