|
Ingredients
|
Quantity
|
|
Chicken breasts or thighs – skinless
boneless
|
1 ½ pounds
|
|
Marinade:
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|
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Onion chopped coarsely
|
½
|
|
Tomatoes puree
|
3 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
1” Root ginger chopped
|
1 piece
|
|
Lemon juice
|
3 tbsp
|
|
Garlic cloves crushed
|
2
|
|
Chilli powder
|
2 tsp
|
|
Salt & pepper
|
|
|
Fresh mint sprigs
|
to garnish
|
|
Masala
sauce:
|
|
|
Ghee
|
2 tbsp
|
|
Fresh green chillies – minced
|
2
|
|
Onion sliced
|
1
|
|
Canned tomatoes
|
7 ounces
|
|
Black onion seeds
|
1 tbsp
|
|
Natural yogurt – crushed
|
½ cup
|
|
Garlic cloves
|
3
|
|
Coconut milk
|
½ cup
|
|
Fresh coriander – chopped
|
1 tbsp
|
|
Fresh mint – chopped
|
1 tbsp
|
|
Lemon juice
|
2 tbsp
|
|
Garam masala
|
½ tsp
|
Puree the onion, tomato puree, cumin, ginger, lemon juice, garlic,
chili powder and salt and pepper in a food processor. Then transfer to bowl.
Cut the chicken into 4 cm cubes. Stir into the bowl and leave to
marinate for 2 hours.
Make the masala sauce. Heat the ghee in a large saucepan, add the
onion and stir over medium heat for five minutes. Add the onion seeds, garlic
and chilies and cook until fragrant.
Add the tomatoes, yogurt and coconut milk, bring to the boil, then
simmer for twenty minutes.
Meanwhile, divide the chicken between 8 skewers and cook under a
pre-heated very hot grill for 15 minutes, turning frequently. Remove the
chicken from the skewers and add the sauce. Stir in the fresh coriander, mint,
lemon or lime juice, add and garam masala. Serve garnish with mint sprigs.
