Summary

Ingredients

• 4 chicken breast fillet (s), each 125 g
• 0.5 teaspoon ½ salt
• 4 tablespoon lemon juice or lime juice
• Oil, for brushing

For the marinade:

• 150 g natural yourt, low in fat
• 2 clove (s) garlic, crushed
• 1 piece (s) ginger root, approx. 2.5 cm, grated
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon ½ coriander, ground
• 0.5 teaspoon ½ turmeric, ground

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Instructions

1. Cut the meat into 2.5 cm cubes. Sprinkle with salt and drizzle with lemon juice. Let rest for 10 minutes.
2. For the marinade, mix all the ingredients in a small bowl.
3. Put the chicken breast cubes on skewers and brush with the marinade. Cover and marinate in the refrigerator for at least 2 hours or, preferably, overnight. Then cook on the grill for 15 minutes. Turn several times and brush with the oil.
4. A mint sauce goes very well with the tandoori chicken. Mix 150 g of natural yoghurt and 1 teaspoon of mint sauce.
5. Tip:
6. If you soak the wooden skewers in water before grilling, they will not burn.