Lasooni tandoori-style murgh – steamed chicken curry skewers
2 tsp peeled and grated root ginger
4-6 garlic cloves, crushed
2 green chillies, finely chopped
375g yogurt (plus 2 tbsp to garnish)
4 chicken breasts, chopped into 3cm pieces
¼ tsp salt
3 tbsp olive oil, plus extra for brushing the oven shelf or grill rack
2 bay leaves
1 black cardamom (optional)
1 tsp ground coriander
¼ tsp ground cinnamon
1 tsp ground cumin
10-12 cashew nuts, ground
Pinch of chilli powder
Fine slices of red onion and fresh coriander sprigs to garnish
Preheat the oven to 180C/350F/Gas mark 4. Soak 8 wooden skewers in cold water for 15 minutes. Top and tail the onions and cut a slit halfway down each onion. Place in a baking tray and put in the oven for 40 minutes until roasted.
Remove the onions from the oven and allow to cool. Place the ginger, garlic and green chillies in a bowl large enough to hold the chicken pieces. Add the 375g of yogurt and mix well along with the salt. Put in the chicken pieces and combine. Cover and place in the refrigerator for 15 minutes.
Peel the onions and put in a food processor. Grind into a fine paste. Heat the oil on medium heat in a saucepan and add the bay leaves and black cardamom, if using, and stir for 30 seconds. Then add the ground onions and cook for two minutes.
Mix in the ground coriander, cinnamon and cumin. Pour in 70ml of water and cook for another 3 minutes. Mix in the ground cashew nuts and cook for one minute more. Transfer to a serving bowl and stir through two tablespoons of yogurt. Sprinkle with a pinch of chilli powder.
Remove the chicken from the refrigerator and thread the pieces onto the skewers, then place directly on to the oven shelves or under the grill and cook, turning and brushing with oil at least once, for 10-15 minutes, or until the chicken is cooked.
Reheat the sauce and serve the chicken with the sauce on the side. Serve hot and garnish with the red onion slices and coriander sprigs.
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