Ingredients.Murag chili grill
4 servings, 60 minutes (including time for marinating)
700 g chicken fillet
Marinade:
2 dl fresh spinach
1 pot coriander
4 green chilies
2 teaspoons coarse mustard
1 tbsp garlic-ginger paste (see recipe below)
1 teaspoon chili powder
1 lime, juice and zest
5 lime leaves
1 teaspoon chili paste (see recipe below)
1 teaspoon barbecue seasoning
10 mint leaves
2 tablespoons natural yogurt
2 tbsp neutral oil
2 teaspoons salt
1. Mix the marinade ingredients with a hand blender or in a food processor.
2. Cut the chicken into 3-4 cm pieces, add to the marinade and mix thoroughly. Let marinate for about 40 minutes.
3. Set the oven to 175 degrees and grill.
4. Remove the chicken from the marinade and place in an ovenproof dish. Place the chicken in the oven for about 15 minutes until fully cooked through.
5. Season with salt and serve with basmati rice.
Garlic ginger paste
Ingredients.Garlic ginger paste
4 dl, 10 minutes
10-12 cloves of garlic
150g fresh ginger
2 dl neutral oil
1. Peel the garlic cloves and cut them into pieces. Peel and chop the ginger. Place garlic and ginger in a bowl. Add the oil and blend the mixture with a hand blender until smooth.
2. Store in a jar. One teaspoon of the paste can be replaced with about half a finely chopped garlic clove and 1 teaspoon of grated ginger.
Chili paste
Ingredients.Chili paste
3 dl, 10 minutes
3 dl green chilies, coarsely chopped
¼ teaspoon salt
3-4 tsp water (can be omitted)
1. Remove the stems from the chilies. Chop the fruit roughly, for example into thirds. Then process – in portions if necessary – together with the salt in the food processor. If you want more liquid pasta, you can add water.
Read more: The secret to good Indian food – four recipes
