TAN­DOORI CHICKEN KE­BABS WITH GAR­LIC NAAN

DRUM - - Food -

SERVES 6 PREPARATION: 30 MIN MARINATING: 2-3 HRS OR OVERNIGHT RIS­ING (NAAN): 1 HR COOK­ING: 30 MIN CHICKEN 6 chicken breast

fil­lets, cubed 2 chill­ies, chopped 4 gar­lic cloves,

crushed 5cm fresh gin­ger,

­grated 250ml (1c) plain

full-cream yo­ghurt 10ml (2t) pa­prika 5ml (1t) ground

­co­rian­der 5ml (1t) cumin

seeds, toasted 2,5ml (½t) ground

­cin­na­mon salt and pep­per NAAN 125ml (½c)

luke­warm wa­ter 5ml (1t) sugar 10g in­stant yeast 500ml (2c) cake

flour 5ml (1t) salt 125ml (½c) plain

full-cream yo­ghurt oil, for greas­ing 30ml (2T) but­ter,

­melted 2 gar­lic cloves,

crushed RAITA 125ml (½c) yo­ghurt

or but­ter­milk ½ cu­cum­ber, finely grated and liq­uid squeezed out pinch of ground

cumin salt TO FIN­ISH 200g baby to­ma­toes, quar­tered hand­ful of fresh

­co­rian­der 1 CHICKEN Put all the in­gre­di­ents in a glass bowl and mix well. Cover and mar­i­nate in the fridge for 2-3 hours or overnight. 2 NAAN Mix the wa­ter, sugar and yeast well. Set aside for 15 min­utes or un­til a frothy layer forms on top.

3 Mix the flour and salt in a bowl and make a well in the mid­dle. Add the yo­ghurt to the yeast mix­ture and pour into the well. Mix with a fork un­til a dough forms, then turn out onto a floured work sur­face.

4 Knead the dough for 10 min­utes or un­til smooth. Roll into a ball and trans­fer to a bowl that’s been greased with oil. Rub a little oil over the dough too. Cover the bowl with cling­film and leave to stand in a warm place un­til the dough has dou­bled in vol­ume.

5 Break into 6-8 ­pieces and roll each out into a rough oval.

6 Mix the but­ter and gar­lic.

7 Grease a braai grid with non­stick spray and braai the naan over hot coals un­til done and lightly charred. Brush each naan with gar­lic but­ter.

8 RAITA Mix all the in­gre­di­ents.

9 TO FIN­ISH Re­move the chicken from the mari­nade and thread onto ke­bab skew­ers. Braai the ke­babs about 20cm above mod­er­ate coals un­til done. Serve with the naan, raita, to­ma­toes and fresh co­rian­der.

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