This Indian famous dish cannot be missed as this is one of our most favorites.
Serve with naan or rice and add some salads, raita and/or vegetables.
If you wish to prepare a paste with the spices to be ready for use, place 10 fold of the quantity of the spices (from ginger to chili) in a wide skillet with ½ cup of white wine vinegar and ½ cup of oil. Heat slowly and bring to simmer until the vinegar is completely evaporated and the oil separates from the spices. Fill in a jar and keep in the fridge. Now you can replace the spices by 1-2 tablespoons of the paste.
- 500 g chicken, boneless, skinned and cubed
- 1 tablespoon ginger, fresh grated
- 2 garlic cloves, pressed
- 1 tablespoon ground turmeric
- 1 tablespoon paprika
- ½ teaspoon ground coriander
- ¼-1 teasopoon chili powder ( to taste)
- red food coloring (optional)
- 1 teaspoon salt
- ½ cup yogurt, plain if possible balkan style
- ¼ cup lemon juice
- 1 tablespoon chopped fresh coriander
For the pan
- 1 tablespoon oil
- In a bowl combine ginger, garlic, turmeric, paprika, coriander ground, chili, red food coloring and salt.
- Stir in yogurt, lemon juice and fresh coriander.
- Now add the chicken cubes and coat well.
- Leave to marinate for at least 1 hour or best overnight.
- Preheat the broiler or the grill at medium high.
- Grease the pan with the oil and place the chicken to broil. When medium done turn and cook on the other side. The total cooking time is about 15-20 minutes, bake until through and done.
- Note: you can prepare this with you grill in the oven or over the BBQ. If you prepare this on the barbecue, cover loosely the chicken with aluminum foil while cooking.
Ww 6 smart points per portion