Free Cooking Recipes

These chicken tikka kebabs can be barbecued or grilled, and are accompanied with a mint relish. Serve the kebabs as a starter to an Indian meal or as a main course. They are very good cold, in a lunch box or picnic.

SERVES 4
750 g/I 1/2 lb boneless chicken, cubed
MARINADE
1 small onion, finely chopped
2 cloves garlic, finely chopped
2.5 m1/1/2 tsp salt
5 ml/1 tsp hot chilli (chill) powder
5 ml/1 tsp paprika
2.5 ml/1/2 tsp ground ginger
(or 5 ml/1 tsp grated fresh ginger)
2.5 ml/1/2 tsp ground cumin
15 ml/1 tbsp lemon juice
3 /3 cup/150 ml/1/4 pt natural yogurt
MINT CHUTNEY
45 ml/3 tbsp mint sauce
10 ml/2 tsp chilli (chili) powder
1 small onion. finely chopped
5 ml/1 tsp salt
GARNISH
onion rings
lemon wedges

Directions:

1. Grind the onions and garlic to a paste with the salt. Blend in the spices and lemon juice and mix into the yogurt.
2. Stir in the chicken, cover and leave to marinate for 1 to 2 hours.
3. Thread the chicken onto skewers and cook under a hot grill for 10 to
   15 minutes or until the chicken is tender.
4. Meanwhile, make the Mint Chutney by mixing together all the ingredients. Chill.
5. Garnish the tikka kebabs with onion rings and lemon wedges, and serve with the Mint Chutney and chapatis or naan bread.