For Marina Sauce:
200 grams chicken thigh
5 grams fresh ginger
5 grams fresh garlic
5 grams red ground pepper
br/> For the spicy sauce:
200 grams of strained yoghurt
10 grams of garam masala spice
10 grams of fresh coriander
Cut the chicken thighs, the skin of which is removed, into large pieces.
Chicken thighs; After peeling, marinate with grated fresh ginger, fresh garlic cut into small pieces and red pepper powder and leave for an hour.
Mix garam masala spice and fresh coriander into the strained yoghurt.
For the naan bread; After mixing the sifted flour, water and yeast in a deep mixing bowl, knead and leaven for 30 minutes.
After the fermentation process, bake the Indian breads, which you opened with the help of a rolling pin, by sticking them on the sides of the pre-heated tandoori oven.
Mix the marinated chicken with the strained yogurt mixture. Bake the chickens on skewers in a preheated tandoori oven for 18-20 minutes.
For the salad you will serve with chickens; After washing in plenty of water, chop the Chinese lettuce and cucumber skins that you passed through the salad dryer in julienne form.
Place the salad you have dressed with balsamic vinegar, freshly squeezed lemon juice and red wine vinegar on the serving plate.
Take the naan bread out of the oven onto a serving plate. Arrange the chicken thigh pieces cooked on the skewer after being sauced on it. Share it with your loved ones without keeping them warm.
