

TANDOORI CHICKEN SKEWERS WITH CORIANDER & CASHEW CHUTNEY
(Serves 4)
800 g deboned chicken thighs
2 garlic cloves, crushed
20 ml freshly grated ginger
5 ml paprika
125 ml yoghurt
30 ml lemon juice
salt for seasoning
TANDOORI SPICE
5 ml black peppercorns
5 ml cumin seeds
5 ml coriander seeds
2,5 ml ground cinnamon
2,5 ml cayenne pepper
CORIANDER AND CASHEW CHUTNEY
250 ml fresh coriander (or one large bunch)
100 ml mint leaves
30 ml lemon juice
1 green chilli
1 garlic clove, crushed
5 ml sugar
10 ml grated fresh ginger
30 g cashew nuts, soaked in hot water for 30 minutes, drained
45 ml olive oil
TO SERVE
more fresh coriander
2 lemons, halved and griddled
METHOD:
- Toast the Tandoori spices in a frying pan, cool and grind (you can use a pestle and mortar)
- Spice the chicken with the tandoori spices.Combine the garlic, ginger, paprika, yoghurt and lemon juice in a bowl and mix well. Add the spiced chicken pieces and marinate for a few hours or overnight
- TO MAKE THE CHUTNEY: Combine all the ingredients in a blender and blend to combine. Add some salt to taste
- Skewer the thighs onto 4 long skewers
- Cook the chicken on a barbeque or griddle pan until golden brown and cooked. Season with salt
- Serve with the coriander chutney, griddled lemon halves and some more fresh coriander
Recent Comments