Zutaten
Entbeintes Hähnchenbrust1 breast
Joghurt1 cup- Garlic cloves, crushed4 cloves
- Fresh lemon juice3 tablespoons
- Ginger, grated2 tablespoons
Gemahlener Kreuzkümmel2 teaspoons- Cilantro, chopped2 tablespoons
Garam Masala1 tablespoon
Schwarzer Pfeffer0.5 teaspoon
Rote Paprika0.5 teaspoon
Pflanzenöl3 tablespoons- Salt to taste0
- Pinch of cardamom2 tablespoons
- Cinnamon sticks (3 inches), broken1 sticks
Kümmelsamen2 tablespoons- Clove buds1 teaspoon
- Schwarzer Pfeffer2 teaspoons
- Nutmeg, grated1 teaspoon
Koriandersamen2 tablespoons
Schritte
- 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 MinBenötigte Werkzeuge:
Bratpfanne🍳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 MinBenötigte Werkzeuge:🍳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 MinBenötigte Werkzeuge:🍳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 MinBenötigte Werkzeuge:🍳Skewers
Ofen - 6
Garnish the dish with lemon wedges and serve.
5 Min
Nährwertangaben
Entbeintes Hähnchenbrustpro 100gJoghurtpro 100gGemahlener Kreuzkümmelpro 100gGaram Masalapro 100gSchwarzer Pfefferpro 100gRote Paprikapro 100gPflanzenölpro 100gKümmelsamenpro 100gSchwarzer Pfefferpro 100gKoriandersamenpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.