TANDOORI CHICKEN KEBABS WITH GARLIC NAAN
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.