| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food networ, Food1 |
4 |
Servings |
INGREDIENTS
| 10 |
oz |
Boned skinless chicken |
|
|
portions |
| 6 |
|
Floz plain runny yoghurt |
| 1 |
t |
Garam masala |
| 1 |
t |
Ground coriander |
| 1 |
t |
Ginger pulp |
| 1 |
t |
Mint sauce |
| 2 |
|
Garlic cloves, finely |
|
|
chopped |
| 1/2 |
t |
Chilli powder |
| 1 |
t |
Salt |
| 1 |
T |
Chopped fresh coriander |
|
|
leaves |
| 1 |
|
Fresh red chilli, chopped |
| 8 |
|
Cherry tomatoes, up to 10 |
| 1 |
|
Green pepper, seeded and cut |
|
|
into |
|
|
chunks |
| 1 |
T |
Corn oil |
| 1 |
T |
Lemon juice |
| 2 |
|
Limes sliced for garnish |
INSTRUCTIONS
Cut the chicken into bite-sized cubes and put them in a deep bowl. Put
the yoghurt in a food processor and add the garam masala, ground
coriander, ginger, mint sauce, garlic, chilli powder, salt, fresh
coriander and red chilli. Whisk everything together for about 30
seconds. Pour this over the chicken, mix well and leave to marinate
for about half an hour. Prepare the vegetables and stir them into the
marinade as they are ready. Preheat a moderate grill, add the oil to
the marinade mixture and mix everything together well. Arrange the
chicken cubes alternating with pieces of vegetables on skewers and
grill for 7-10 minutes, turning the skewers from time to time and
brushing with the marinade, until the chicken is cooked through and
scorch marks begin to appear on top of the chicken and vegetables.
Serve sprinkled with the lemon juice and garnished with lime slices.
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