Ingredients
500 gms. skinned, boneless chicken breasts
125 ml. oil
4 tbsp. distilled malt or wine vinegar
4 cloves garlic, pureed
2.5 cm (1 inch) piece fresh root ginger,
pureed
1 tsp. garam masala
½ tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground black pepper
3 tbsp. fresh coriander leaves, finely
chopped
salt to taste
500 ml. natural yoghurt
1 small onion, sliced and separated into
rings
a little lemon juice. |
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Method
1. Cut the chicken into 3.5 cm (1 ½”) cubes.
2. Mix together the oil, vinegar, garlic, ginger,
garam masala, coriander, cumin, black pepper, 2
tbsps. of fresh coriander, salt to taste and the
yoghurt.
3. Put this marinade into a dish and stir in the
chicken pieces.
4. Cover and leave for at least 4 hours, or
preferably overnight, in a refrigerator.
5. Thread the marinated chicken cubes onto metal or
bamboo skewers, leaving a little space in between
each piece of chicken.
6. Place over a hot grill and cook until golden
brown.
7. Baste the chicken occasionally with the remaining
marinade.
8. To serve, mix the onion rings and sprinkle some
lemon juice on top just before serving and top with
strawberry and mango salad.
9. Serve hot with Naan bread.