Chicken Tandoori Skewers and Raita

The perfect light meal for a warm summer evening

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

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.