100min min


100min persons




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  • First marinade
  • * 4 chicken breasts
  • 1 spoonful of lemon juice
  • 1 spoonful of chilli powder
  • Salt
  • Second marinade
  • 1 cup of yoghourt
  • 2 spoonfuls of garlic paste
  • 1/2 spoonful of garam masala
  • 2 spoonfuls of melted butter
  • 1 spoonful of chilli powder
  • 2 spoonfuls of lemon juice
  • 2 spoonfuls of Borges ecologic olive oil
  • 2 spoonfuls of ginger
  • Sauce
  • 1 spoonful of garam masala
  • 1 spoonful of ginger paste
  • 1 spoonful of chopped garlic
  • 1 spoonful of butter
  • 1 chopped green pepper
  • 2 cups of tomato puree
  • 1 spoonful of chilli powder
  • 1 cup of water
  • 1 spoonful of honey
  • 1 cup of fresh milk
  • 1 cup of cream

Step by step

  1. Step 1

    Arrange a base of sauce and randomly place the ingredients on top.

  2. Step 2

    For the marinade:
    Place chicken breasts in a glass oven dish or bowl together with lemon juice, a spoonful of chilli powder and salt. Stir, cover the dish and put it in the fridge for 1 hour.
    Strain the yoghourt using a tea towel for 15-20 minutes.
    In a medium-sized bowl, put some salt, garlic paste, garam masala, butter, chilli powder, ginger paste, lemon juice, olive oil and strained yoghurt.
    Pour this mixture over the chicken, cover and refrigerate for 3-4 minutes.
    Heat the oven to 200ºC.
    Dice the chicken breasts and put it on skewers. Place chicken skewers on a dish and bake for 20 minutes (or until they are well done)

    For the sauce:
    Melt butter in a pan over medium heat. Add garam masala. When the spices are well toasted, add ginger, garlic paste and green pepper and stir well until they are soft. Next, add the tomato purée, chilli powder, salt garam masala, water and cream. Reduce the sauce over low heat stirring occasionally. When it is reduced, add the chicken.

  3. The original recipe is made with red and green chilli peppers which, in this case, have been substituted by sweet peppers in order to obtain a less spicy flavour. In addition, these Mediterranean vegetables are a very important source of vitamins, minerals and antioxidants.

    Chef: Josep Maria Luque ·

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