Chicken thigh fillets – 750g
Onion, chopped – 1/2 medium
Garlic, crushed – 2 cloves
Grated fresh ginger – 1 tablespoon
Lemon juice – 2 tablespoons
Ground coriander – 2 teaspoons
Ground cumin – 3 teaspoons
Garam masala – 3 teaspoons
Yoghurt – 1/2 cup
Salt to taste
Method :
Soak 12 skewers in the water.
Cut the chicken into cubes of about 3 cm.
Place the onion, garlic, ginger, lemon juice and spice in a food processor and process until they are chopped finely.
Add the yoghurt and salt and process briefly to combine.
Thread the chicken pieces onto the skewers.
Place the skewers in a large baking dish; coat the chicken with the spice mixture, and marinate for at least 4 hours or overnight, covered in the refrigerator.
Cook the chicken on a hot barbecue grill or in a large, well greased frying pan over high heat for about 5 minutes each side or until the color turned golden brown and cooked through.
No related posts.
You must be logged in to post a comment.