Tandoori chicken kebabs

Tandoori chicken kebabs

Servings:	Serves 4
Calories per serving:	250
Ready in:	12 hours 25 minutes
Prep. time:	12 hours 15 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	3rd November 2012

This recipe needs advance preparation!

This tandoori chicken recipe is reproduced, courtesy of British Onions.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 Medium white onion, finely chopped
• 2-3 Garlic cloves, finely chopped
• 2.5cm/1inch Piece root ginger, peeled, grated
• 1 Fresh red chilli, deseeded, finely chopped
• 1 Teaspoon ground cumin
• 1 Teaspoon ground coriander
• 1 Teaspoon garam masala
• 1 Teaspoon paprika
• Half teaspoon turmeric
• 200g/7oz Natural yogurt
• Juice half a lemon
• Salt and ground black pepper
• 4 Chicken breasts, each about 150g/5oz
• 4 Small red onions, cut into wedges

To garnish

• Lime wedges
• Small bunch coriander

Method

1. Put the chopped onion and garlic into a glass or china bowl, add the ginger and chilli, then the dried spices, yogurt and lemon.
2. Add salt and pepper and mix together.
3. Stir in the cubed chicken and chill in the fridge for 3 hours or overnight if preferred.
4. When ready to serve thread the chicken on to metal skewers or soaked wooden skewers with the onion wedges.
5. Put on to a lightly oiled grill rack, drizzle with a little extra oil and cook under a preheated grill for 8-10 minutes, or on a barbecue, turning once until the onions are browned and the chicken is cooked through.
6. Arrange on serving plates with lime wedges and sprigs of fresh coriander.
7. Serve with a tomato, red onion and coriander salad and warmed naan breads.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.

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