Spicy Indian Chicken Recipe
Ingredients
| 8 boneless chicken breast fillets, cut into 2.5 cm / 1 in cubes | ||
| 1 cup / 200 g / 6 1/2 oz natural yogurt | ||
| Garlic | 1 Clove (5gm), crushed | |
| Grated ginger | 1 Teaspoon | |
| Garam masala | 1/2 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Coriander | 1 Tablespoon, chopped | |
| black pepper | 1 | |
| Cucumber coriander dip | ||
| 1/2 cucumber, grated and drained | ||
| 1/2 cup / 100 g / 3 1/2 oz natural yogurt | ||
| Double cream | 1/4 Cup (16 tbs) | |
Directions
1. Place chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, coriander and black pepper to taste in a bowl and toss to combine. Cover and refrigerate for at least 4 hours or overnight.
2. Remove chicken from yogurt mixture and place in a single layer on a lightly greased baking tray. Cook under a preheated grill, for 5 minutes or until cooked. Spear 1 or 2 pieces of chicken onto wooden toothpicks.
3. To make dip, squeeze excess liquid from cucumber. Place cucumber, coriander, yogurt, cream and black pepper to taste in a bowl and mix to combine.
2. Remove chicken from yogurt mixture and place in a single layer on a lightly greased baking tray. Cook under a preheated grill, for 5 minutes or until cooked. Spear 1 or 2 pieces of chicken onto wooden toothpicks.
3. To make dip, squeeze excess liquid from cucumber. Place cucumber, coriander, yogurt, cream and black pepper to taste in a bowl and mix to combine.
Chef
