Receta de brochetas de pollo tikka tandoori al estilo indio

Ingredientes

• 400 g (14 oz) Chicken Breast, cut into kebab-sized pieces
• 35 g (Thumb Sized Piece) Ginger, peeled and chopped
• 3 Cloves Garlic, minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1 tablespoon Kashmiri Chili Powder
• 1 teaspoon Garam Masala
• 1/2 teaspoon Turmeric
• 15 g (1/3-1/2 Packed Cup) Fresh Coriander, chopped
• 1 tablespoon Lemon Juice
• 2 tablespoon Cooking Oil (such as vegetable or mustard oil)
• 50 g (1/4 Cup) Yoghurt (preferably thick or Greek-style)
• Freshly chopped coriander leaves

Preparación

1. 1

   Prepare the Marinade: In a blender or using a mortar and pestle, combine the ginger, garlic, salt, ground cumin, Kashmiri chili powder, garam masala, turmeric, fresh coriander, lemon juice, cooking oil, and yogurt. Blend until you obtain a smooth, thick paste that will coat the chicken evenly.

2. 2

   Marinate the Chicken: Place the chicken breast pieces in a large bowl. Pour the prepared marinade over the chicken, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.

3. 3

   Prepare the Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.

4. 4

   Cook the Kebabs: Preheat a grill, grill pan, or preheat your oven to 200°C (392°F). Grill the skewers for about 12-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the edges. Alternatively, you can bake the skewers in the oven on a lined baking tray for 20-25 minutes, turning halfway through.

5. 5

   Garnish and Serve: Once cooked, remove the chicken kebabs from the grill or oven. Garnish generously with freshly chopped coriander leaves and serve hot with lemon wedges and your choice of chutneys or sauces.