Spiced Green Chicken Skewers with Mint, Coriander and Chilli

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the marinade, grind the garlic and ginger in a blender with a splash of water to a smooth paste. Put this paste in a large mixing bowl with the lime juice and a pinch of salt, then add the chicken. Mix well and leave to marinate for 20 minutes Put all the paste ingredients in a blender along with I tablespoon of the yoghurt and blend to a smooth paste. Add this paste to the bowl with the marinated chicken pieces along with the remaining yoghurt, turmeric, garam masala, black pepper and salt. Mix well and leave to marinate in the fridge for I hour, or preferably overnight Preheat the grill (broiler) to a medium-high heat. Line a baking tray with foil and place a wire rack over the tray. Thread the chicken pieces onto the soaked wooden skewers and place them on the wire rack. Cook the skewers in batches, if necessary. Place the tray under the grill and cook for 8-9 minutes. Baste with the melted butter, turn the skewers and grill for a further 8-9 minutes, basting with the melted butter again, until the chicken is lightly charred around the edges and cooked through. Take the chicken off the skewers and serve on a large platter with the chaat masala sprinkled over. Serve with naan or roti, salad and chutney.