Ingredient:
750 g (1 ½ lb) skinless, boneless chicken breasts, cut into 2.5 cm (1 in) cubes
Cucumber raita, to serve
Marinade:
2 tbsp full-fat yogurt
2 tbsp tomato puree
1 small onion, finely chopped
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
3 garlic cloves, crushed
1 tbsp tamarind paste (optional)
1 tbsp paprika
1 tsp ground cumin
Large pinch of cayenne pepper
4-6 metal skewers
Method:
Make the marinade: in a large bowl, combine the yogurt, tomato puree onion, ginger, garlic, tamarind paste (if using), paprika, cumin, and cayenne pepper.
Toss the chicken in the marinade. Cover and marinate in the refrigerator for at least 2 hours (or overnight), stirring occasionally.
Thread the chicken on to skewers, put under a hot grill, 10 cm (4 in) from the heat, and grill for 3-5 minutes on each side or until cooked through. Serve hot, with raita.
750 g (1 ½ lb) skinless, boneless chicken breasts, cut into 2.5 cm (1 in) cubes
Cucumber raita, to serve
Marinade:
2 tbsp full-fat yogurt
2 tbsp tomato puree
1 small onion, finely chopped
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
3 garlic cloves, crushed
1 tbsp tamarind paste (optional)
1 tbsp paprika
1 tsp ground cumin
Large pinch of cayenne pepper
4-6 metal skewers
Method:
Make the marinade: in a large bowl, combine the yogurt, tomato puree onion, ginger, garlic, tamarind paste (if using), paprika, cumin, and cayenne pepper.
Toss the chicken in the marinade. Cover and marinate in the refrigerator for at least 2 hours (or overnight), stirring occasionally.
Thread the chicken on to skewers, put under a hot grill, 10 cm (4 in) from the heat, and grill for 3-5 minutes on each side or until cooked through. Serve hot, with raita.
