INDIAN SUMMER
TANDOORI CHICKEN SKEWERS WITH MINT YOGHURT DRESSING
SERVES 4
Begin this recipe at least 3 hours ahead. You will need 8 metal skewers.
1kg chicken thigh fillets, trimmed, cut into 3cm pieces
Naan bread, to serve
MARINADE
½ cup (140g) Greek-style yoghurt
4 garlic cloves, crushed
3cm piece (15g) ginger, peeled, finely grated
1 tsp paprika
¼ tsp red chilli powder, or to taste
1 tsp each ground cumin, garam masala, ground coriander
1 tbs vegetable oil
1 tbs lemon juice
MINT YOGHURT DRESSING
⅓ cup (80ml) extra virgin olive oil
⅓ cup mint leaves, roughly chopped
⅓ cup coriander leaves and stalks, roughly chopped
Good pinch of caster sugar
1 tbs apple cider vinegar or white wine vinegar
120g Greek-style yoghurt
For the marinade, combine all the ingredients in a small food processor and whiz until smooth. Season to taste.
Place chicken in a non-reactive bowl and add the marinade. Mix well to coat, cover, and chill for 3-4 hours or overnight to marinate. Bring to room temperature before cooking.
