Plat
Smoky Tandoori Chicken Skewers
1 h 30Pour 4Nutri-Score B€€
B
1 h 30
1 h 30Smoky Tandoori Chicken Skewers
recette de
amateurprochef
@amateurprochef
4 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken thighs (boneless, cut into chunks)Viandes700 g
yogurt (plain, thick)Produits laitiers150 g
lemon juice (freshly squeezed)Fruits et légumes30 ml- ginger garlic pasteFruits et légumes30 g
dried fenugreek leaves (crushed)Épices5 g- tandoori masalaÉpices20 g
- ground cuminÉpices5 g
- ground corianderÉpices5 g
paprikaÉpices5 g
saltÉpices8 g
vegetable oil (plus a little for the coal)Épicerie30 ml
charcoal piece (natural lump charcoal)Autres1 morceau
par portion
Nutrition
377kcal
- Glucides
- 5 g
- Protéines
- 36 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Friteuse à air
Brochette ×4
Saladier
Pince de cuisine
pas à pas
Préparation
- Étape 1
Marinate the chicken
- Cut the chicken thighs into chunks and place in a bowl.
- Add the yogurt, lemon juice, ginger garlic paste, dried fenugreek leaves, tandoori masala, cumin, coriander, paprika, salt and oil.
- Mix well to coat, then cover and refrigerate for at least an hour, ideally a day.
- Étape 2
Skewer the chicken
- Pack the marinated chicken tightly onto the skewers so it stays juicy.
- Étape 3
Air fry the skewers
- Air fry at 200 °C for 15 minutes, flipping halfway through.
- Étape 4
Smoke with charcoal
- Heat a piece of charcoal directly over the stove until glowing.
- Place the cooked chicken in a bowl, add a little oil to the charcoal and set it among the chicken.
- Cover and let smoke for at least 5 minutes before serving.
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