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Prep
20m
Cook
25m
Total
45m
Prep
20m
Cook
25m
Total
45m
Ingredients
Method
Turn cooking mode on
1.
Toast the cumin and coriander seeds in a dry pan for 1–2 minutes until fragrant. Tip into a blender or pestle and mortar and crush. Add the ginger and garlic and bash or blend together to a paste. Add the yoghurt, chilli powder, fenugreek, garam masala, turmeric, salt, vegetable oil, lime juice, and food colouring if using. Mix well.
1 tbsp Cumin seeds
1 tbsp Coriander seeds
1 thumb Ginger
4 Garlic cloves
250 g Yoghurt
2 tbsp Chilli powder
2 tbsp Fenugreek powder
2 tbsp Garam masala
1 tbsp Turmeric powder
Salt
2 tbsp Vegetable oil
1 Lime
1/2 tsp Red food colouring
2.
Slice the chicken thighs into bite-sized chunks and coat in the marinade. Cover and refrigerate for 24 hours if possible.
1 kg Chicken thighs
For the sauce
1.
Blend the mint, coriander, garlic, ginger, and shallot to a paste. Stir through the yoghurt, honey, lime juice, and a pinch of salt.
1 large handful Fresh mint
1 large handful Fresh coriander
1 Garlic clove
1 thumb Ginger
1 Shallot
150 g Yoghurt
1 tbsp Honey
1/2 Lime
1 pinch Salt
2.
Thread the chicken onto skewers. Grill over high heat on a bbq or cast iron griddle pan, turning occasionally, until cooked through and charred at the edges.
3.
Serve with rice, the yoghurt sauce, and a salad of cucumber and red onion.
Rice/Naan/Bombay Potatoes
Cucumber
Red onion
For
4
M
I
2
tbsp
Fenugreek powder
1
tbsp
Coriander seeds
250
g
Yoghurt
2
tbsp
Chilli powder
2
tbsp
Garam masala
1
tbsp
Turmeric powder
4
Garlic cloves, minced
1
thumb
Ginger, grated
1
tbsp
Cumin seeds
2
tbsp
Vegetable oil
1
Lime, juice of
1/2
tsp
Red food colouring, optional
Salt
For the sauce
1
kg
Chicken thighs, skinless and boneless
1
large handful
Fresh mint
1
large handful
Fresh coriander
1
Garlic clove
1
thumb
Ginger
1
Shallot
150
g
Yoghurt
1
tbsp
Honey
1/2
Lime, juice of
1
pinch
Salt
To serve
Rice/Naan/Bombay Potatoes
Cucumber, thinly sliced
Red onion, thinly sliced
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