Tandoori Masala Chicken Skewers with Herb and Walnut Chutney and Flatbreads
By OcadoLife
Published on 04 November 2022
These skewers are by Indian chef Romy Gill, who tells us that every state in India has its own kebab recipe – in Kashmir the kebabs have delicate flavours, while in Hyderabad they’re fiery. The marinade she's used here, made of Greek yoghurt, tandoori masala powder, garlic and ginger is nice and thick for giving a great coating on the chicken. Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 6 tsp of sunflower oil, plus extra for cooking
- 0.5 tsp of baking powder
- 8 wooden skewers, soaked in water for 10 mins, and dried
- 3 tsp of tandoori masala powder
- 1 tsp of chilli flakes
- 1 lemon, juiced
- 4 garlic cloves, grated
- 10 g of ginger
- 30 g of coriander, stalks and leaves, plus 2tsp chopped leaves
- 2 tsp of salt
- 2 large green peppers, cut into chunks
- 2 medium red onions, cut into chunks
- 30 g of walnuts, chopped
- 2 green chillies, seeds in, chopped
- 0.5 small brown onion, roughly chopped
- 5 tsp of olive oil
- 200 g of self-raising flour, plus extra for dusting
- 1 tsp of sugar
- 160 ml of semi-skimmed milk
- 600 g of mini chicken breast fillets
- 40 g of greek yoghurt
Method
Step 1
Cut the chicken into 3-4cm chunks; set aside while you make the marinade. Put the yoghurt, tandoori masala powder, chilli flakes, 2 tsp sunflower oil, 3tsp lemon juice, garlic, ginger, 2 tsp chopped coriander and ½tsp salt into a mixing bowl and whisk together. Add the chicken pieces, the green pepper and the red onion to the bowl. Mix and toss everything together so it’s well coated. Cover the bowl and chill for 2 hrs to marinate.Step 2
While the chicken is marinating, make the herb and walnut chutney. Add 30g of the coriander leaves and stalks, the walnuts, green chillies, juice of ½ lemon, 1tsp salt, the onion and 5tsp olive oil to a blender or food processor along with 50ml water. Blend until smooth and set aside to serve with the skewers.Step 3
Next make the flatbread dough. Sieve the flour into a bowl; add the baking powder, sugar and ½tsp salt, and mix together with your hands. Then add 2tsp of the sunflower oil and slowly add the milk, mixing with your fingers. Use as much of the milk as you need until the mixture comes together into a dough. Keep kneading until the dough forms a smooth ball. Drizzle the remaining 2tsp sunflower oil over the dough, cover the bowl with a clean tea towel and set aside at room temperature for 30 mins.Step 4
After resting, divide the dough into 4 balls and roll each ball out on a lightly floured surface to create a flatbread about ½cm thick. Set aside.Step 5
Thread the marinated chicken, onion and green peppers onto the wooden skewers – give the pieces a bit of space, and don’t cram the skewers.Step 6
Prepare the barbecue for cooking – it’s ready when the flames have died down to hot embers. Drizzle the skewers with a little oil before placing them over the grill. Cook for 5 mins on one side, then turn the skewers over for another 3-5 mins so they’re cooked evenly on all sides. If needed, allow a few mins more until the chicken is cooked through. If you don’t have a barbecue, the skewers can also be cooked on a hot griddle pan or under a grillStep 7
While the skewers are cooking, place the flatbreads on a hot griddle pan or on the barbecue grill and dry-cook them for 1-2 mins each side, until blisters form on the surface.Step 8
Serve the skewers with the herb and walnut chutney and the flatbreads on the side.