Punjabi style chicken, for the many of us without a Tandoor Oven!
Ingredients
- 450 g boneless, skinless chicken leg or thigh meat
- 150 g plain natural yoghurt
- 2 tbsps lemon juice
- 2 plump garlic cloves peeled and crushed
- 1 tbsp finely grated fresh ginger
- 2 tsps garam masala
- 1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne powder
- 1 tsp sea salt
- 2 tbsps vegetable oil
- handful fresh coriander leaves
- lemon wedges to serve
Servings:
Instructions
- Cut the meat into cubes about 5 cm square. Combine the yoghurt, lemon juice, garlic, ginger, spices, salt and vegetable oil in a non reactive bowl and mix well. Add the chicken, toss well and leave to marinate for 2-3 hours.
- Heat the grill. Skewer the chicken pieces loosely on thin bamboo skewers and place on a lightly oiled grill rack. Grill under a medium heat for about 5 minutes on each side, until nicely scorched and cooked through. ( Alternatively you can place the rack over a baking tray and cook in a preheated oven at 230 C, Gas 8 for 10-12 minutes,
- Scatter with coriander and serve with lemon wedges and basmati rice.
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