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Coriander Yoghurt Dip:

  • Yogurt 400 g
  • Fresh Coriander, chopped 100 g
  • Garlic, paste 5 g
  • Ginger, paste 10 g

Marinade and Chicken Skewers:

  • Yogurt 400 g
  • Paprika, powder 20 g
  • Cumin, powder 10 g
  • Cinnamon powder 10 g
  • Green chilli, finely chopped 50 g
  • Chicken thighs, deboned 2 kg
  • Onion, cubes 250 g
  • Capsicum, cubes 250 g
  • Skewers, flat steel 10 pc

Garnish:

  • Lemon wedges 10 pc
  • Chilli, grilled 30 pc
  • Naan, bread 20 pc
  1. Coriander Yoghurt Dip:

    • Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy texture.
  2. Marinade and Chicken Skewers:

    • Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy texture.
    • Marinade the chicken for 12 hours before skewering along with vegetables.
    • Grill on high heat over charcoal for about 8 minutes turning constantly.
  3. Garnish:

    • Grill off the chilli’s close to the end and serve with yoghurt dip, naan bread and lemon wedges.
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