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 200ËšC. 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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