Ingredients

Method

• 500 g free-range chicken breast fillets, cut into large cubes
• 1 t salt
• ¾ cup double-cream plain yoghurt
• 1 ½ t garam masala
• 1 t ground cumin
• 1 t ground coriander
• 1 T dried fenugreek leaves, crushed
• 2 T garlic-and-ginger paste
• 1 ½ t chaat masala
• 1 t chilli powder
• ½ t smoked paprika
• ½ t ground turmeric
• 1 lemon, juiced and zested
• 1 red pepper, cut into chunks
• 1 red onion, cubed
• fresh coriander, to garnish
• salad, for serving
• pitas, for serving

Method

Ingredients

1.  Place all the ingredients into a bowl or glass dish with a lid. Mix well to combine, ensuring that the chicken is evenly coated. Cover and place in the fridge to marinate for at least 8 hours or overnight.

2.  Soak 5 wooden or bamboo skewers in water for 30 minutes.

3. Preheat the oven to 200°C. Skewer the chicken pieces, alternating with the pepper and onion. You could also add mushrooms or other vegetables.

4. Place the skewers on a rack on top of a tray and bake for 10 minutes, flipping halfway through. Slice the largest piece to ensure that the chicken is cooked all the way through.

5. Garnish with coriander, and serve with a side salad, pitas and a dip of your choice.

Find more chicken recipes here. 

Food assistant: Josh van Zyl
Videographer: Romy Wilson
Photographer: Jan Ras
Stylist: Marcelle van Rooyen