Tandoori chicken

Ingredients for 4 servings:

• 4 chicken breast fillets, 125 g each
• ½ tsp salt
• 4 tbsp lemon juice or lime juice
• Oil, for brushing
• 150 g natural yogurt, low-fat
• 2 garlic cloves, crushed
• 1 piece(s) ginger root, approx. 2.5 cm, grated
• 1 tsp chili powder
• 1 tsp cumin, ground
• ½ tsp coriander, ground
• ½ tsp ground turmeric

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Low-fat

Cut the meat into 2.5 cm cubes. Sprinkle with salt and drizzle with lemon juice. Let rest for 10 minutes. For the marinade, combine all ingredients in a small bowl. Thread the chicken breast cubes onto skewers and brush with the marinade. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight. Then grill for 15 minutes. Turn over several times and brush with oil. A mint sauce goes very well with the tandoori chicken. To make this, combine 150 g of natural yogurt and 1 teaspoon of mint sauce. Tip: Soaking the wooden skewers in water before grilling will prevent them from burning.