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Murgh Tikka - Tandoori Chicken

Rezeptfoto: Tandoori Huhn Murgh Tikka auf frischem Grün, serviert auf Silberplatte. Ein Schälchen Joghurt-Dip steht daneben. Garniert mit frischem Koriander, fotografiert auf dunkelgrauem Untergrund.

Murgh Tikka - Tandoori Chicken

India
Prep Time 15 minutes
Cook Time 10 minutes
2 Persons

Ingredients

  • 300 g Chicken fillet
  • 200 g Greek yoghurt
  • Garlic cloves
  • Ginger, fresh
  • Indian BBQ
  • Garam Masala

Instructions

  • Cut the chicken into large cubes. Finely chop the garlic and ginger and mix with a quarter of the yoghurt, the Indian BBQ spice mix and the garam masala to make a marinade. Season the marinade well with salt, as the amount of salt must be sufficient for the whole chicken. Mix the chicken with the marinade and leave to marinate in the fridge for a few hours.
  • Remove the seeds from the cucumbers and cut into approx. 5 mm cubes. Mix the cucumber cubes with the remaining yoghurt and season with salt and lemon juice. Arrange the cucumbers in a small bowl and garnish with a few chilli flakes.
  • Cut the iceberg lettuce into very fine strips and arrange on a plate. Grill the chicken pieces in the oven at the highest level with the grill function on top for approx. 8 to 10 minutes. Arrange the grilled chicken pieces on the iceberg lettuce and garnish with fresh coriander. Serve the murgh tikka with the cucumber yoghurt and the remaining lemon.
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5 from 2 votes

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