Chicken tandoor-style kebabs
2h 15m·Indian-style
Ingredients
- 3cm piece of ginger
- 2 cloves of garlic
- 140g natural yoghurt
- 2 tablespoons olive oil
- 60ml tomato passata
- ½ teaspoon garam masala
- ½ teaspoon chilli powder
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- 10-12 skinless, boneless free-range chicken thighs
Instructions
5 steps
- 1
Peel and finely grate the ginger, peel and finely chop the garlic, then place in a large bowl with the yoghurt, oil, passata and spices. Stir well.
- 2
Cut the chicken into 2cm cubes, coat well in the marinade, then season with sea salt and black pepper.
- 3
Cover with clingfilm and refrigerate for 2 to 3 hours.
- 4
Thread the chicken onto 12 skewers, then barbecue or grill for 15 minutes, or until golden and evenly cooked, turning occasionally.
- 5
Serve with roti and cucumber raita.
Progress
0 / 5 steps
