Chicken Tikka Masala Kebabs2015-10-10
- Servings : 4-6
- Prep Time : 35m
- Cook Time : 10m
- Ready In : 45m
Make our cover recipe this month, thread small amounts for braai snacks, or add more for a more meaty braai main.
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 2 tsp garam masala
- 1 (2 inch) piece peeled fresh ginger
- 2 tsps sea salt
- 2 tbsp peanut oil
- 2 tbsp tomato paste
- 2 fresh red chillis
- ￼ 1 small bunch coriander
- ￼ 2 tbsp dessicated coconut
- 2 tablespoons tikka masala paste (as above)
- 2 cups Greek-style yoghurt
- 2kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces
- 1 bunch coriander
- 2 tsp caster sugar
- 4cm piece ginger, finely chopped
- 2 garlic cloves, chopped
- 1/4 cup olive oil
- 2 limes, juiced
- 1 cucumber, thinly sliced
Make the Tikka Masala Paste: In a dry skillet, toast cumin and coriander seeds until fragrant. Transfer to a mortar and grind using a pestle until finely ground. Transfer to the bowl of a small food processor, along with ginger, salt, oil, tomato paste, chillis, coriander, coconut, process until a smooth paste is made.
Soak 20 wooden skewers in cold water for 20 minutes.
Meanwhile, combine tikka masala paste with 1 cup yoghurt and season well. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside.
Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.
Preheat braai to medium hot. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.
Serve the skewers with lime wedges, coriander dressing and cucumber salad.