Great saturday night dinner idea. Indian marinated chicken with chickpea stew and grilled nan bread.
Indian grilled chicken
3 servings
1 lbs chicken breast filets
1 cup yoghurt
2 tsp grated fresh ginger
2 garlic cloves, grated
1/2 tbsp garam masala
1 tsp tumeric
2 tsp ground coriander
1/2 green chili, finely chopped
1/2 lemon, zest and juice
Salt and pepper
Skewers
Chickpea stew
Mango chutney/youghurt (optional)
Nan or flatbread
Cut each chicken filets into 6-8 strips. Whisk together all the ingredients for the marinade.
Add the chicken pieces, cover and marinate in the firdge for 1-2 hours. If you use wood skewers, soak them in cold water for about 1/2 hour to prevent them from burning on the grill. Remove the chicken from the marinade and tread onto the skewers. Season with salt and pepper. Grill on high heat for about 10 minutes until charred and cooked through. Serve with Chickpea stew and nan or flatbread.
3 servings
1 lbs chicken breast filets
1 cup yoghurt
2 tsp grated fresh ginger
2 garlic cloves, grated
1/2 tbsp garam masala
1 tsp tumeric
2 tsp ground coriander
1/2 green chili, finely chopped
1/2 lemon, zest and juice
Salt and pepper
Skewers
Chickpea stew
Mango chutney/youghurt (optional)
Nan or flatbread
Cut each chicken filets into 6-8 strips. Whisk together all the ingredients for the marinade.
Add the chicken pieces, cover and marinate in the firdge for 1-2 hours. If you use wood skewers, soak them in cold water for about 1/2 hour to prevent them from burning on the grill. Remove the chicken from the marinade and tread onto the skewers. Season with salt and pepper. Grill on high heat for about 10 minutes until charred and cooked through. Serve with Chickpea stew and nan or flatbread.
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