Tandoori Chicken Skewers With Coriander Yoghurt
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Tandoori Chicken Skewers With Coriander Yoghurt
Ingredients
2kg chicken thighs
Metal skewers
Marinade
3 garlic cloves, finely diced
2 large red chilies, deseeded and finely diced
2 tsp ground coriander seeds
2 tsp ground cumin seeds
1 tsp cinnamon powder
2 tsp turmeric powder
2 tsp garam masala
25g fresh ginger, finely diced
2 tsp paprika
300g yogurt
A pinch of salt
Coriander yoghurt
1 bunch coriander, washed
1 cup natural yogurt
1 tsp garam marsala
Juice of half a lemon
Thumb size piece of ginger
1 small clove of garlic
Salt to taste
Method
Place all of the ingredients for the marinade into a large bowl and mix well together.
Portion the chicken thighs into 3cm pieces and then mix it through the marinade. If you can, leave the chicken in the marinade in the fridge overnight to suck up all that flavour.
Thread the chicken on to the skewers. Before you cook the chicken, grill the lemon halves, flesh side down until they get some good colour on them.
Next, cook the chicken over a medium to hot grill for around 3 minutes on each side.
For the coriander yoghurt, place all of the ingredients into a blender and blend until smooth until.
Once the chicken skewers come off the grill, place them onto your serving plate, give them a good squeeze of the charred lemon and top with some of the coriander yoghurt.
Recipe by Andy Allen
