Ingredienser
Kyllingebryst uden ben1 breast
Yoghurt1 cup- Garlic cloves, crushed4 cloves
- Fresh lemon juice3 tablespoons
- Ginger, grated2 tablespoons
Stødt spidskommen2 teaspoons- Cilantro, chopped2 tablespoons
Garam Masala1 tablespoon
Sort peber0.5 teaspoon
Rød Peber0.5 teaspoon
Vegetabilsk olie3 tablespoons- Salt to taste0
- Pinch of cardamom2 tablespoons
- Cinnamon sticks (3 inches), broken1 sticks
Kuminfrø2 tablespoons- Clove buds1 teaspoon
- Sort peber2 teaspoons
- Nutmeg, grated1 teaspoon
Korianderfrø2 tablespoons
Trin
- 1
To prepare the garam masala, mix all the ingredients and toast in a frying pan for 10 minutes, then grind in a spice grinder until it becomes powder.
10 minNødvendigt udstyr:
Stegepande🍳Spice Grinder - 2
Place the yogurt in a deep bowl, then add the vegetable oil, cumin, cilantro, ginger, garam masala, garlic, black pepper, red pepper, lemon juice, and salt, and whisk these ingredients well until the mixture is smooth.
5 minNødvendigt udstyr:🍳Deep Bowl - 3
Cut the chicken into small cubes and place it in a large bowl, then pour the yogurt mixture over it, ensuring that all pieces of chicken are submerged in the mixture. Cover the bowl and refrigerate for at least 4 hours.
240 minNødvendigt udstyr:🍳Large Bowl - 4
Before starting to grill, take the chicken out of the refrigerator and let it sit for a while to reach room temperature.
10 min - 5
Thread the chicken pieces onto skewers and grill until cooked on both sides. If a grill is not available at home, the chicken can be baked in the oven for 15 to 20 minutes.
20 minNødvendigt udstyr:🍳Skewers
Ovn - 6
Garnish the dish with lemon wedges and serve.
5 min
Ernæringsfakta
Kyllingebryst uden benpr. 100gYoghurtpr. 100gStødt spidskommenpr. 100gGaram Masalapr. 100gSort peberpr. 100gRød Peberpr. 100gVegetabilsk oliepr. 100gKuminfrøpr. 100gSort peberpr. 100gKorianderfrøpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.