Chicken tandoor-style kebabs:
Serves 4–6
Cooks In 25 minutes
plus marinating Difficulty
Not too tricky
Ingredients:
- 3cm piece of ginger
- 2 cloves of garlic
- 140 g natural yoghurt
- 2 tablespoons olive oil
- 60 ml tomato passata
- ½ tesapoon garam masala
- ½ teaspoon chilli powder
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- 10-12 skinless, boneless free-range chicken thighs
Method:
Peel and finely grate the ginger, peel and finely chop the garlic, then place in a large bowl with the yoghurt, oil, passata and spices. Stir well.Cut the chicken into 2cm cubes, coat well in the marinade, then season with sea salt and black pepper.
Cover with clingfilm and refrigerate for 2 to 3 hours.
Thread the chicken onto 12 skewers, then barbecue or grill for 15 minutes, or until golden and evenly cooked, turning occasionally.
Serve with roti and cucumber raita.