Chicken Tandoori Skewers and Raita
The perfect light meal for a warm summer evening
Ingredients
For the Chicken
4 Chicken breasts
2 Cloves of garlic
1 tbsp Mango chutney
1 tsp of Root ginger
1 tsp of Turmeric
1 tsp Garam masala
1 tsp Nigella seeds
½ tsp Fenugreek seeds
Zest of 1 lime
1 tbsp Olive oil
1 tsp of Sea salt
For the Raita
1 small cucumber grated
1 tsp of sea salt
1 clove of garlic grated
6-8 mint leaves, finely sliced
Pinch of cumin seeds, optional
Method
In a pestle and mortar pound the garlic and ginger into a paste with the spices, salt and oil. Stir into the yogurt with mango chutney and lime zest.
Dice the chicken breast and marinade in the spiced yogurt for 6-12 hours in the fridge – the longer the better for more aromatic spice flavour.
Make raita by grating a cucumber into a sieve and sprinkling with salt. Mix and then leave over a bowl to draw out excess moisture. Grate the garlic, chop the mint, and mix with Greek Style Natural Yogurt.
Preheat your oven to 200˚C. Remove the chicken from the marinade and thread onto skewers. In a frying pan or cast-iron skillet heat the butter and sear the chicken for 1 minute on each side to char. Then place into the oven and cook for 8-10 minutes. Alternatively try these skewers on the BBQ next time you fire it up.
Serve your skewers with shredded lettuce, bhajis and a generous dollop of homemade raita.
In this recipe...
Salted Butter
15
Greek Style Natural Yogurt
10
Salted Butter
15
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