Tandoori Chicken with Flatbread and Coriander Sauce

Ingredients

• 4 chicken breast fillets
• Pepper (freshly ground)
• Salt
• 1 lemon
• 2 Garlic cloves
• 200 g yogurt
• 2 tbsp plant oil
• 2 tsp freshly grated ginger
• 2 tsp Paprika powder
• 1 tsp ground cumin
• 1 tsp ground nutmeg
• 1 tsp coriander powder
• 0.5 tsp Black pepper
• 0.25 tsp chili powder
• 0.25 tsp turmeric powder
• 1 pinch red food coloring
• 0.5 bunch cilantro
• 1 onion
• 2 Garlic cloves
• 1 tomato
• 200 g yogurt
• 0.5 untreated lime (juice)
• 2 tbsp heavy cream (at least 30% fat content)
• Cayenne pepper

Instructions

1. 1.

   Cut the chicken into bite‑sized cubes and place them in a shallow dish. Sprinkle with pepper and salt, then drizzle with lemon juice. Let sit for about 30 minutes. Peel the garlic.

2. 2.

   Whisk together yogurt, oil, and all spices to make the marinade; press in the garlic cloves and add red food coloring if desired. Coat the chicken generously, cover with foil, and refrigerate for 8 hours or overnight.

3. 3.

   Set aside some cilantro leaves for garnish and finely chop the rest. Peel and finely mince the onion and garlic. Wash, quarter, seed, and dice the tomato. Mix yogurt with lime juice and cream, season with salt and a touch of cayenne pepper. Stir in onions, garlic, tomato, and chopped cilantro.

4. 4.

   Transfer to a bowl and decorate with cilantro leaves. Thread chicken onto skewers. Preheat the grill. Place foil on the grates and set skewers on top; grill for 8–10 minutes, basting occasionally with leftover marinade. Serve the tandoori chicken skewers with coriander sauce and small flatbreads.