Tandoori chicken skewers

Ingredients for 2 servings:

• 400 g chicken breast fillet(s), (inner fillets)
• 1 cup natural yogurt, Greek
• 1 clove(s) garlic, finely diced
• 1 shallot(s), finely diced
• 1 tsp salt
• ½ tsp fenugreek seeds
• ½ tsp fennel seeds
• 1 tsp turmeric
• ½ tsp coriander seeds
• 1 tsp paprika powder, hot
• ½ tsp peppercorns
• ¼ tsp ground cumin

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour 5 minutes

to prepare well

First, make the tandoori spice mix: Crush all ingredients in a mortar and pestle (if you like, you can briefly roast the coarse spices in a pan without fat beforehand) and collect the coarser pieces in a sieve. Grind these again until very fine. Cut the fillets into bite-sized pieces. Mix the yogurt with the garlic, shallot, and 2 teaspoons of the spice mix. Place the chicken pieces in a shallow container and mix with the yogurt. Cover and refrigerate overnight. The next day, thread the pieces onto wooden skewers (you may want to soak them in water beforehand to prevent them from burning) and roast on baking paper in a preheated oven at 180 degrees Celsius until golden brown. Serve with a fresh salad and baguette.