Chicken Curry Kebab
/Recipe By Michael Weldon
Ingredients
Salad
2 tomatoes, diced
1 cucumber, diced
1 red onion, diced
½ bunch coriander leaves picked
1 tsp cumin powder
1 tbsp Squeaky Gate extra virgin olive oil
1 tbsp Squeaky Gate white balsamic vinegar
sea salt
Garlic Yoghurt
2 garlic cloves
1 cup Jalna Greek yoghurt
pinch of salt
To Serve
4 Patak’s garlic naan bread
chilli, to garnish
Method
Heat a pan on medium heat. Add the butter chicken paste and oil and combine until it begins to separate. Add the chicken and stir. Add the yoghurt.
In a bowl, mix together the salad ingredients, season with sea salt to your liking.
In a bowl, combine the garlic and yoghurt with a pinch of salt. Stir until combined.
To make the wraps, spoon the butter chicken, the salad and then finish with the sauce.