Serves 4
Ingredients
- 4 chicken breasts
- 10 wooden skewers, 200 mm (8") long
- vegetable oil for frying
- 570 ml (1 pint) natural yoghurt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 3/4 tsp salt
- 1 tsp ground turmeric
- 2 tbsp dried fenugreek leaves, or 1 tsp fenugreek powder
- 1-2 tsp ground ginger
- 1-2 tsp onion powder
- 1 tsp cracked black pepper
- 1 tsp ground cloves
- 1/2 tsp cayenne pepper/chillipowder
Tomato chilli jam
- 450 g (1 lb) cherry tomatoes
- 150 ml (5 fl. oz) white wine vinegar
- 225 g (8 oz) caster sugar
- 1/4 -1 tsp of chilli flakes
- Naan bread to serve
Method
Marinade
- Crush the fenugreek leaves in a pestle and mortar, then stir in all the other spices.
- Add the spices to the yoghurt.
- Remove the small fillet from behind each chicken breast, then slice the main breast in half from top to bottom. Cut these halves diagonally into two. This produce 5 pieces of chicken for each breast (20 in total).
- Stir the chicken pieces into the yoghurt mix, cover, then leave them in the fridge, preferably overnight.
Tomato chilli jam
- Slice the cherry tomatoes in half and put them in a pan with the white wine vinegar, sugar and chilli flakes.
- Simmer for 1-2 hours, stirring occasionally to prevent sticking. Let the jam go cold.
Kebabs
- Soak the wooden skewers for an hour in warm water. This will prevent them from burning when the kebabs are cooking.
- Weave the chicken onto the skewers. Two pieces of chicken should fit on each skewer.
- Paint the chicken with oil and place the kebabs into a hot, ribbed pan or a frying pan. Cook the kebabs on both sides until well browned.
- Serve with the cold tomato chilli jam and Naan bread.
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