Chicken Tikka Kebabs
Ingredients
- 600g chicken breast or boneless skinless chicken thighs
- 1 tsp kashmiri chilli powder
- 2 tsp lemon juice
- 75g greek yoghurt
- 1 tbsp lemon juice
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp mango powder (o)
- 2 tsp paprika
- 1 tsp cayenne pepper
- 3/4 tsp salt
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 1 tsp dried fenugreek ‘methi’ leaves (o)
- 2 cups plain or strong white bread flour
- 7g sachet fast yeast
- 1 tsp sugar
- 1/2 cup warm water
- 1 tbsp veg oil
- 1-2 tsps nigella seeds (o)
- 2 tbsps butter cut into 4 knobs
Preparation
This is a two stage marinade
Put the first three ingredients in a mixing bowl and combine
This will help colour the chicken
Leave for an hour in the fridge
Add the remaining marinade ingredients and leave for another 7 hours or more up to 24 hours depending on the use by date of the chicken
If you’re using wooden skewers soak them for an hour in water first
Thread the chicken onto the skewers
Grill or bbq for 5 mins each side until they are cooked through and have a bit of a char
Plain naan
Put the warm water, sugar and yeast into a mixing bowl, give it a quick stir and leave it to activate for 5 mins or until it’s frothed up
Add the remaining ingredients and combine, bring them together into a dough using your hands, then add a little flour to your hands and the kitchen top and knead the dough for 6-7 mins until the dough is nice and loose
Put the dough back into the bowl and cover with a clean tea towel or cellophane and set aside to rise for an hour
When the dough has risen, split into three or four portions
To cook
Roll out each bread thinly on a floured top, add to a hot pan with a knob of butter and turn 2-3 mins and cook the other side
