Tandoori chicken kebabs with garlic naan

Drum
6 servings Prep: 30 mins, Cooking: 30 mins
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Take a taste tour of South Africa’s favourite food stall snacks and try these tandoori chicken kebabs.

By Food24 December 18 2018
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Ingredients (25)

6 chicken breast fillets — cubed
2 fresh chillies — chopped
4 garlic — cloves, crushed
5 cm fresh ginger — grated
250 ml full cream yoghurt — plain
10 ml paprika
5 ml coriander — ground
5 ml cumin — seeds, toasted
2,5 ml cinnamon — ground
salt and freshly ground black pepper
125 ml water — lukewarm
5 ml sugar
10 g Superbake Instant Yeast
500 ml flour — cake
5 ml salt
125 ml whole garlic cloves — unpeeled
oil
30 ml butter — melted
garlic — cloves, crushed
12 ml yoghurt — buttermilk
cucumber — finely grated and liquid squeezed out
cumin — pinch, ground
salt
200 g baby tomatoes — quartered
fresh coriander — handful
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Method:

1 CHICKEN Put all the ingredients in a glass bowl and mix well. Cover and marinate in the fridge for 2-3 hours or overnight.

2 NAAN Mix the water, sugar and yeast well. Set aside for 15 minutes or until a frothy layer forms on top.

3 Mix the flour and salt in a bowl and make a well in the middle. Add the yoghurt to the yeast mixture and pour into the well.Mix with a fork until a dough forms,then turn out onto a floured work surface.

4 Knead the dough for 10 minutes or until smooth. Roll into a ball and transfer to a bowl that’s been greased with oil. Rub a little oil over the dough too. Cover the bowl with clingfilm and leave to stand in a warm place until the dough has doubled in volume.

5 Break into 6-8 pieces and roll each out into a rough oval.6 Mix the butter and garlic.7 Grease a braai grid with nonstick spray and braai the naan over hot coals until done and lightly charred.Brush each naan with garlic butter.

8 RAITA

Mix all the ingredients.

9 TO FINISH Remove the chickenfrom the marinadeand thread ontokebab skewers.Braai the kebabsabout 20cm abovemoderate coals untildone. Serve withthe naan, raita,tomatoes and freshcoriander.



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