Summary

Ingredients

• g 1,500 chicken breasts
• 1 teaspoon ginger, fresh
• 1 clove garlic
• 0.5 teaspoon ½ coriander, ground
• 0.5 teaspoon ½ ground cumin
• 1 teaspoon chili powder
• 3 tablespoon natural yogurt
• 1 teaspoon salt
• 2 tablespoon lemon juice
• 1 tablespoon tomato paste
• 1 onion (s)
• 3 tablespoon oil
• Food coloring, red
• Lettuce, green
• Lemons)

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Instructions

1. Chop the ginger, mash the garlic and mix both well with the coriander and chili powder in a bowl. Add yogurt, salt, lemon juice and tomato paste and mix well to form a smooth marinade. If desired, add a few drops of red food coloring.
2. Roll the chicken all over in the yoghurt marinade and marinate for at least 3 hours, or preferably overnight.
3. Cut the onion into rings and distribute in an ovenproof dish. Drizzle evenly over half of the oil, then add the onions to the oil. Layer the marinated chicken on top. The result is better the less meat is on top of each other; it is therefore advisable to use a larger shape.
4. Grill the meat for 25-30 minutes under the preheated oven grill, brush with the remaining oil and turn once. Arrange the chicken tikka on a bed of lettuce and garnish with lemon wedges.
5. Naan bread and chutney go best with it. It is a very spicy dish. For more delicate tastes, it is best to serve raita, a mixture of yoghurt, cucumber and chopped garlic (grate 1 cucumber, chop 1 clove of garlic, stir both under 3 natural yoghurts to a smooth mixture).