Ingredients:

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Chicken Marinade:

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5 tablespoons lemon juice

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2 teaspoons paprika (ground red pepper)

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1 teaspoon hot red pepper (chili)

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1/2 cup yogurt

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1 teaspoon salt

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Two fresh ginger pieces, peeled

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4 garlic cloves, minced or garlic powder

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1 teaspoon ground coriander

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1 teaspoon ground cumin

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1/4 teaspoon saffron

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2 tablespoons melted butter

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3 tablespoons vegetable oil

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Method of Preparation:

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To prepare the first marinade:

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In a bowl, mix lemon juice with paprika and chili. Place the chicken pieces in the marinade and let soak for 15 minutes.

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To prepare the second marinade:

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Place the yogurt in a cloth. Let it drain for 10 minutes until the whey drains and the consistency becomes thick and concentrated.

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In a blender, place the thick yogurt with salt, ginger, garlic, coriander, cumin, saffron, and butter.

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Mix well to obtain a paste-like consistency.

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Pour the paste over the chicken in a bowl. Refrigerate for at least 2 hours or overnight.

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Preheat the oven to 180°C.

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Thread the chicken onto wooden skewers (or bake without skewers) and place on a tray.

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Put the tray in the oven and roast the chicken until cooked, turning to brown on all sides.

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You can also finish on the grill to brown the chicken.

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Serve the chicken with rice or sandwiches, with tahini sauce or mayonnaise.

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This recipe is from a friend of Shoutabkhin Today:

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Nada Hadraj

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#Healthy_Eats #Recipes #Recipe #Shoutabkhin_Yawm

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Tandoori Chicken Sandwich

Prep checklist