Murgh Tikka Skew­ered bar­be­cued chicken

Post - - RECIPES -

750g bone­less, skin­less, chicken breasts or thighs, cut into large cubes

1 onion, roughly chopped

1 gar­lic clove, sliced

2 tsp finely chopped fresh ginger

2 tbs lemon juice

1 tsp ground co­rian­der

½ tsp ground cumin

1 tsp garam masala

60g plain yo­ghurt

1 tsp salt

Soak 8-12 bam­boo skew­ers in wa­ter to pre­vent them from burn­ing dur­ing cook­ing.

Put the onion, gar­lic and ginger into a food pro­ces­sor, and process to a purée, ad­ding the lemon juice if re­quired.

Trans­fer to a bowl and stir in the co­rian­der, cumin, garam masala, yo­ghurt and salt.

Add the chicken and toss to coat. Leave to mar­i­nate for 2 hours at room tem­per­a­ture, or longer in the re­frig­er­a­tor.

Thread the chicken pieces onto the bam­boo skew­ers and cook over glow­ing coals or un­der a pre­heated grill (broiler) un­til cooked through. Serve with onions, sam­bals and puris or cha­p­at­tis.

Serves 4-6.

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