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

 

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