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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
  1. Chilli BBQ Dip:

    • Combine all the ingredients with a whisk, adjust seasoning and serve on the side.
  2. 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 Lime Seasoning Powder, coriander Knorr 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.
  3. Garnish:

    • Serve the Seekh Kabab with coleslaw made with Best Foods Real Mayonnaise.