Spicy tandoori chicken skewers

Ingredients for 4 servings:

• ½ tbsp paprika powder
• 1 tsp chili powder
• 2 tbsp garam masala
• 1 ½ tbsp lemon juice
• 4 garlic cloves, coarsely chopped
• 5 cm ginger, roughly chopped
• 15 g chopped coriander leaves
• 150 g natural yogurt
• ¼ tsp food coloring, red, optional, is just for the color
• 500 g chicken breast fillet(s), cut into 2.5 cm cubes
• some shashlik skewers

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 45 minutes

Tandoori Chicken Tikka

For the marinade, blend all ingredients with a hand blender until smooth. Depending on the yogurt, it may be a bit runny, but that’s okay. Mix the chicken cubes with the marinade in a bowl, cover, and refrigerate overnight. Traditionally, the skewers are cooked in a tandoor oven, hence the name. Very few people will have one, though. Preheat the oven to 200°C (top/bottom heat) or grill. In the meantime, thread the chicken pieces onto 4-6 shish kebab skewers. If using wooden skewers, be sure to soak them briefly in water beforehand to prevent them from burning. Place the skewers on a wire rack and place a drip tray underneath. If you have a suitable baking dish that’s a little narrower than the skewers, you can also hang it on top and place the dish on the rack. Roast uncovered for about 15-20 minutes, until the meat is cooked through and browned around the edges. The skewers are also great for the charcoal grill.