Crispy tandoori skewers with raita

Ingredients for 2 servings:

• 300 g chicken breast
• 125 g whole milk yogurt
• 1 ½ tbsp tandoori masala
• some salt
• some flour
• 250 ml oil
• 125 g whole milk yogurt
• ½ small onion(s), chopped
• ½ small tomato(s), pitted, diced
• 1 small garlic clove(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 45 minutes

not traditional, but spicy, crispy and juicy

Cut the chicken breast into strips. Mix the yogurt with the tandoori spices, add the meat, and marinate in a freezer bag in the refrigerator for 12 hours. In the meantime, prepare the raita. Mix the yogurt with half a chopped onion, the tomato, and the chopped garlic. Season with salt and pepper and refrigerate until ready to serve. Before frying, scrape off some of the marinade and season the meat with salt and flour. Heat oil in a pan. There should be enough oil in the pan to fry the meat in a shallow fryer. The meat strips are ready when they are crispy all over. Briefly drain on kitchen paper and thread each piece onto a skewer. Serve on a platter with the raita.