Nuts are not only healthy but add a beautiful richness to marinades or curries. In this Chicken Seekh Kabab recipe the Cashew nut is the hero blended with chilli, yoghurt and spices. We recommend serving this recipe with a chilli garlic barbeque dip. View the recipe for the kabab & the dip below!
Ingredients
Chilli BBQ Dip:
Marinade and Chicken Skewers:
-
Cashew nuts 200 g
-
Sesame seeds, white 50 g
-
Garlic, paste 20 g
-
Ginger, paste 40 g
-
Fresh green chillis 100 g
-
Garam masala, powder 10 g
-
Yogurt 400 g
-
Fresh coriander, chopped 50 g
-
Kasuri methi 5 g
-
Chicken thighs, deboned 2 kg
-
Onion, cubes 250 g
-
Capsicum, cubes 250 g
-
Skewers, flat steel 10 pc
Garnish:
-
Coleslaw salad 300 g
Preparation
-
Chilli BBQ Dip:
- Combine all the ingredients with a whisk, adjust seasoning and serve on the side.
-
Marinade and Chicken Skewers:
- Soak cashew nuts and sesame seeds in water for 15 minutes.
- Place nuts in the blender or mini-food processor with garlic, ginger and chilli. Blend with some Rafhan Corn Oil into a smooth paste.
- Add into the blender spices, yoghurt, Knorr Professional Lime Seasoning, coriander Knorr Professional Chicken Stock Powder and blend until smooth.
- Remove mix from the blender and add Kasoori Methi (fenugreek leaves). Finally add to the chicken.
- Marinade the chicken for 12 hours before skewering.
- Grill on high heat over charcoal for about 8 minutes turning constantly.
-
Garnish:
- Serve the Seekh Kabab with coleslaw made with Best Foods Real Mayonnaise.
