Chicken Tikka Kebabs With Charred Tomato Chutney And Warm Flat Bread Recipes

Steps:

• For the marinade: Heat the mustard seed oil in a small saucepan over medium heat. Add the besan and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside.
• Place the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chiles, ginger, fenugreek leaves (if using), reserved besan mixture and 1 tablespoon salt in a large bowl and mix well. It should have the consistency of hollandaise sauce; if it's too thick, add 1 or 2 tablespoons water and mix well.
• For the skewers: Gently mix together the paneer and just enough marinade to coat in a medium bowl, being careful not to break the paneer. Add the tomatoes, peppers and onions to the bowl with the remaining marinade and toss until thoroughly coated. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours.
• When ready to grill, preheat a grill to medium-high.
• Meanwhile, thread the tomatoes, peppers, onions and paneer in an alternating pattern on 12 metal skewers, letting any excess marinade drip off, and place on a rimmed baking sheet.
• When the grill is hot, lightly oil the grates. Lay the skewers on the grates and grill, uncovered, until grill marks form on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with the melted butter and cook just until grill marks form on the other side, about 3 minutes more. (It's important not to overcook the paneer as it can become hard and rubbery.)
• Slide the paneer and vegetables off the skewers onto a platter. Garnish with cilantro and drizzle with some Cilantro-Yogurt Chutney. Serve with the remaining chutney for dipping.
• Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed.

Steps:

• Add all the ingredients (except for the chicken) to a bowl and mix well.
• Chop the chicken breasts into small chunks.
• Marinate the chicken in the yoghurt mixture and leave in the fridge overnight, or for at least 4 hours.
• Place the marinated chicken onto skewers and grill until the chicken is cooked (approximately 15 minutes, turning occasionally).
• Serve with chopped red onion and tomatoes!

Steps:

• Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight).
• Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you're ready to serve with the meal.
• Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.

Steps:

• Put the chicken into a bowl and add the salt and lemon juice and rub into the meat.
• Poke the meat with the tip of a knife and rub in the seasonings again.
• Set aside for 20 mins,then add the ginger,cumin,garlic,paprika,cayenne,cream and garam masala.Mix well and refrigerate for 6-8 hours,although longer will not hurt.
• Preheat the grill and thread the meat onto flat sword-like skewers.Brush with oil and balance the skewers on the rim of a shallow baking tray.
• Place about 5" from the heat source and grill for about 6 mins or until lightly browned and cooked through.