CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Tandoori Chicken Skewers With Coriander & Cashew Chutney

1

  • Overview
  • Ingredients
    23 items
  • Directions

Enjoy these flavorful Tandoori Chicken Skewers, marinated in a blend of spices and yogurt, served with a refreshing Coriander and Cashew Chutney.

  • 800g Chicken Thighs
  • 2 Garlic Cloves
  • 20ml Fresh Ginger
  • 5ml Paprika
  • 125ml Yoghurt
  • 30ml Lemon Juice
  • Salt

Tandoori Spice

  • 5ml Black Peppercorns
  • 5ml Cumin Seeds
  • 5ml Coriander Seeds
  • 2.5ml Cinnamon
  • 2.5ml Cayenne Pepper

Coriander and Cashew Chutney

  • 250ml Fresh Coriander
  • 100ml Mint Leaves
  • 30ml Lemon Juice
  • 1 Green Chili
  • 1 Garlic Clove
  • 5ml Sugar
  • 10ml Fresh Ginger
  • 30g Cashew Nuts
  • 45ml Olive Oil

To Serve

  • Fresh Coriander
  • 2 Lemons

  • Toast the tandoori spices in a frying pan, then 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 salt to taste.
  • Skewer the chicken thighs onto 4 long skewers.
  • Cook the chicken on a barbecue or griddle pan until golden brown and cooked through. Season with salt.
  • Serve with the coriander chutney, griddled lemon halves, and some more fresh coriander.