Monday, December 14, 2009
Delicious with Kashmiri salad.
To marinate the chicken, mix the yoghurt, lemon juice, ginger, garlic, whole cumin, chilli powder, garam masala powder and turmeric powder before adding the chicken.
Set aside for about three hours, or overnight.
Soak the wooden skewers in water, then skewer on the chicken.
Grill/braai the chicken skewers until cooked through.
For the Kashmiri salad: Mix 500ml yoghurt with 30ml cumin seeds, half a chopped pineapple, a handful of raisins, a handful of chopped dried apricots and a handful of chopped mint.
Leave to infuse for an hour.
In a separate bowl, mix together 100g of chopped, mixed lettuce leaves, two chopped tomatoes, one small sliced red onion and half a chopped cucumber.
Mix the yoghurt mixture into the lettuce mixture with 100g of cashew nuts, 100g of pistachio nuts and 250g paneer (Indian cottage cheese).
Add chopped green chillies if you like.
TIME: 15 minutes + marinating
Picture and recipe courtesy of Avocado magazine. To subscribe, contact the magazine on 011-280-5420