Ingredients
Coriander Yoghurt Dip:
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Yogurt 400.0 g
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Fresh coriander, chopped 100.0 g
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Garlic, paste 5.0 g
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Ginger, paste 10.0 g
Marinade and Chicken Skewers:
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Yogurt 400.0 g
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Paprika, powder 20.0 g
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Cumin, powder 10.0 g
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Cinnamon powder 10.0 g
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Tomato puree 200.0 g
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Green chilli, finely chopped 50.0 g
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Chicken thighs, deboned 2.0 kg
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Onion, cubes 250.0 g
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Capsicum, cubes 250.0 g
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Skewers, flat steel 10.0 pc
Garnish:
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Lemon wedges 10.0 pc
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Chilli, grilled 30.0 pc
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Naan, bread 20.0 pc
Preparation
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Coriander Yoghurt Dip:
- Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy texture.
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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.
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Garnish:
- Grill off the chilli’s close to the end and serve with yoghurt dip, naan bread and lemon wedges.
