Preparation

Directions

Clean the sliced chicken breast then leave it marinate with the lemon juice for 30 minutes. In another recipient, mix all the spices with the yogurt and the Extra Virgin Olive Oil to obtain a cream. Add a few drops of food colouring, until the mixture became reddish.

Put the chicken on a tray and cover with the mixture of yogurt and spices. Cover and leave marinate for a couple of hours. Once the time has come, place the chicken on skewers and roast in the tandoori hoven for 10 minutes. It will then be ready to serve with tamarind sauce and yogurt with mint.

The Extra Virgin Olive Oil added in the spices mixture prevent the chicken from being dry.

 

-1 chicken breast sliced I pieces -1 teaspoon ginger paste -1 teaspoon garlic paste -1 pinch ground cumin -1 pinch ground paprika -1 plain yogurt -1 pinch ground coriander seeds-Salt -Chili pepper powder (adapt to your taste) -1 pinch red food colouring -1 spoon lemon juice -1 spoon Virgin Extra Olive Oil