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:
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Cashew nuts 200 g
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Sesame seeds, white 50 g
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Garlic, paste 20 g
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Ginger, paste 40 g
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Fresh green chillis 100 g
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Garam masala, powder 10 g
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Yogurt 400 g
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Fresh coriander, chopped 50 g
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Kasuri methi 5 g
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Chicken thighs, deboned 2 kg
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Onion, cubes 250 g
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Capsicum, cubes 250 g
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Skewers, flat steel 10 pc
Garnish:
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Coleslaw salad 300 g
Preparation
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Chilli BBQ Dip:
- Combine all the ingredients with a whisk, adjust seasoning and serve on the side.
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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.
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Garnish:
- Serve the Seekh Kabab with coleslaw made with Hellmann’s Real Mayonnaise.
