Serves: 4
INGREDIENTS
Chicken Kebabs
1 pinch saffron
2 tablespoons boiling water
2 tablespoons grated ginger
2 tablespoons grated garlic
1 green chilli, finely minced
½ teaspoon ground cardamom
½ teaspoon garam masala
1 teaspoon salt
150 grams plain unsweetened yoghurt 600 grams chicken thighs
2-3 shishito peppers per person, optional
Raita
200 grams plain unsweetened yoghurt
1 bunch coriander, leaves picked and finely chopped
½ teaspoon ground cumin or chaat masala
To Serve
nasturtium leaves and flowers
Equipment
one metal skewer per chicken thigh
METHOD
CHICKEN KEBABS: Bloom the saffron in a small bowl with the boiling water and set aside for 10 minutes, until the water turns yellow. Allow to cool. Meanwhile mix the ginger, garlic, chilli, cardamom, garam masala and salt with the yoghurt in a mixing bowl. Once the saffron has bloomed, add the saffron water to the yoghurt mixture and mix again. Add the chicken to the yoghurt mix and coat well. Cover and marinate in the fridge for as long as you can, preferably overnight.
Pierce each thigh twice and thread onto a skewer. Cook on a hot barbecue for 3-5 minutes each side, depending on thickness. Also grill the shishito peppers until charred at this point, if using. The thighs can also be cooked in the oven on grill at 200°C for 10 minutes, or in a hot pan with a dash of oil for 3-5 minutes each side.
RAITA: Beat the yoghurt with a fork in a bowl until creamy, add the coriander and cumin or chaat masala, and season.
TO SERVE: Spread a spoonful of raita across a serving plate and top with a chicken thigh. Garnish with the peppers and nasturtium.
COOK’S NOTE: Add grated cucumber or beetroot and finely chopped mint to the raita to make different variations. Raita should be kept chilled.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.