Hariyali Chicken Tikka – Grilled chicken skewers with coriander and mint

Ingredients for 4 servings:

• 1 kg chicken from the leg
• 1 bunch of coriander leaves
• 1 bunch of mint
• 6 chili peppers, green, long, mild
• 1 piece(s) of ginger root, approx. 2 – 3 cm
• 6 garlic cloves
• some cashews
• 3 tbsp natural yogurt
• 3 tsp lemon juice
• ½ tsp cumin
• 1 ½ tsp salt
• 3 tbsp oil
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

If necessary, remove the chicken from the bone and cut into medium-sized pieces. For the marinade, put the cilantro, mint (about 1/2 cup each), and chili peppers in a blender. Add all the other ingredients and blend well. Adding the cashews helps the marinade adhere to the meat better. Place the meat in the marinade and let it sit for at least 1 hour, or preferably overnight. Then thread the marinated pieces of meat onto wooden or metal skewers and grill them on all sides. You can also cook it in the oven or in a pan, but grilling it is closest to the Indian tandoori style. Fresh naan bread and/or rice go well as a side dish.