Chicken Tikka Kebab
These are little chicken kebabs, marinated in a spicy yoghurt mixture for several hours – after which they almost melt in the mouth!
|1 chicken breast weighing approximately 6 oz (175 g)|
|For the marinade:|
|2 tablespoons natural yoghurt|
|¼ level teaspoon cumin seeds|
|¼ level teaspoon coriander seeds|
|1 cardamom pod|
|½ level teaspoon ground turmeric|
|1 clove of garlic, crushed|
|½ level teaspoon grated fresh root ginger|
|¼ level teaspoon chilli powder|
|¼ level teaspoon salt|
|Oven temperatures and Conversions|
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|You will also need a gratin dish or similar shallow dish.|
Begin by making up the marinade mixture. Measure the yoghurt into a bowl, then crush the cumin and coriander seeds together with the cardamom pod in a pestle and mortar (failing that, use the end of a rolling-pin and a basin) and add them to the yoghurt. After that add the rest of the marinade ingredients and stir well to get everything thoroughly combined. Now cut the chicken breast into medium-sized chunks (you should get about six or seven), then add them to the marinade and stir again to get the chicken pieces properly coated. Cover the bowl with clingfilm and leave in the fridge for at least 3-4 hours to marinate.
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