Tan­doori chicken skew­ers

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4-6 PREP AND COOK TIME 25 MIN­UTES (+ MAR­I­NAT­ING TIME)

½ cup (135g) tan­doori paste 1½ cups (420g) nat­u­ral yo­ghurt 1.5kg chicken thigh fil­lets, cut into 3cm pieces 1 ta­ble­spoon ex­tra vir­gin olive oil roti or wraps cook­ing spray ½ (85g) red onion, chopped very finely 1 bunch co­rian­der leaves, chopped, plus ex­tra, to serve 1 tea­spoon ground cumin ½ tea­spoon salt juice of 1 lemon lemon wedges, to serve

1 Com­bine the tan­doori paste, ½ cup of yo­ghurt and chicken. Thread the chicken onto skew­ers. Re­frig­er­ate for sev­eral hours or overnight. 2 Brush a char-grill with the oil. Place the skew­ers onto grill. Cook for 3-4 min­utes on each side un­til the chicken is browned and cooked through. 3 Spray roti with oil and grill for 20 sec­onds on each side or un­til puffed up. 4 Com­bine the re­main­ing yo­ghurt, onion, co­rian­der, cumin, salt and lemon juice in a small bowl. Serve the skew­ers with the yo­ghurt sauce, lemon wedges, ex­tra co­rian­der leaves and roti.

Not suit­able to freeze or mi­crowave.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.