Tandoori Chicken and Paneer Kebabs

Name: Tandoori Chicken and Paneer Kebabs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Indian, Asian
Ingredients: 300ml lukewarm water; 1 tsp yeast; 1 tsp sugar; 600g strong bread flour; 2 tbsp yogurt; 1/2 tsp salt; 1/2 tsp nigella seeds; 1 tbsp olive oil; 75g butter; 4 cloves garlic; Handful coriander; 1/2 tsp salt; 1 tsp pepper; 1/2 tsp cumin; 6 chicken breasts; 3 tbsp yogurt; 8 cloves garlic; Golf ball of ginger; Handful of coriander with stalks; 3 tbsp white wine vinegar; 1 tbsp oil; 2 tsp cumin; 2 tsp coriander; 1 tsp cayenne pepper; 1 tsp chilli powder; 2 tsp garlic granules; 1 tbsp smoked paprika; 1 tsp turmeric; 2 tsp salt; 1 tsp powdered red food colour

27 steps

Prep:10minCook:10min

This will probably be the best thing you ever put in your mouth (makes 4)

Updated at: Thu, 17 Aug 2023 11:36:12 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

101

High

Nutrition per serving

Calories1830 kcal (92%)

Total Fat78.4 g (112%)

Carbs162.4 g (62%)

Sugars40.4 g (45%)

Protein111.6 g (223%)

Sodium3601.3 mg (180%)

Fiber7.7 g (27%)

% Daily Values based on a 2,000 calorie diet

Instructions

The Naan

Step 1

Mix the water with sugar and yeast and let sit for a minute

Step 2

In a large bowl, combine the flour, yogurt, salt, nigella seeds and oil and mix through

Step 3

Pour in the yeast mixture and combine to make a dough, and knead for 10 minutes

Step 4

Place in an oiled bowl covered with cling film in the fridge overnight

Step 5

Bring the dough out the fridge and cut into 4

Step 6

Form each piece into balls, lay in a deep floured dish and cover with cling film

Step 7

Let rise at room temp for 1-2 hours until more than doubled in size

Step 8

Crush the garlic and dice the coriander, and mix with the butter, salt, pepper and cumin

The Chicken

Step 9

Put everything except the Chilean and yogurt into a blender and blend til smooth

Step 10

Cut each breast into 2 or 3 strips depending on how big they are

Step 11

Tip on the yogurt and the rest and thoroughly mix to combine

Step 12

Cover with cling film and leave in the fridge overnight

The Paneer

Step 13

Mince the garlic and ginger and combine everything

Step 14

Cut the paneer into 2cm cubes and mix in the marinade and sit in the fridge for a couple of hours

The Mint Sauce

Step 15

Blend everything but the yogurt and mix with the yogurt

Step 16

Adjust the flavour with salt and lime juice to your liking

Chicken and Paneer

Step 17

Oil a cast iron skillet, add enough chopped onion to cover the skillet, and rest the chicken on top

Step 18

Cook for 90 seconds, rotate and another 90, flip and add the paneer and cook for another 90, then rotate and cook for the final 90 seconds

Naan

Step 19

Press the naan dough out with your finger tip and stretch out to a 12” rough circle

Step 20

Brush on a quarter of the butter, and cook for a minute, rotating halfway through

If not using a pizza oven:

Step 21

Cook the chicken for 3 minutes a side in a bbq

Step 22

Cook the paneer for 1 minute a side on a bbq

Step 23

Lay the naan dough in a ripping hot pan for 3 minutes, spread on the garlic butter, then under a very hot grill/ broiler for 2 minutes

Assembly

Step 24

Mix the mango chutney with the hot sauce

Step 25

Lay your salad

Step 26

Add your sauces, chicken, paneer, and Bombay mix

Step 27

Assemble your kebabs!

Notes

21 liked

3 disliked

Delicious

Makes leftovers

Moist

Spicy

Go-to

12" naan was quite hefty. Wish I halfed it as we had leftovers. Cut cabbage too thin on mandolin, lacked crunch.

Matt Hancock· last year

Use for the paneer marinade

Anzelika Kiselevskaja· last year

Tandoori Chicken and Paneer Kebabs

Nutrition balance score

Nutrition per serving

Ingredients

The Naan

The Garlic Butter

The Tandoori Chicken

Paneer Tikka

The Mint Sauce

Extras

Instructions

The Naan

The Chicken

The Paneer

The Mint Sauce

Chicken and Paneer

Naan

If not using a pizza oven:

Assembly

Notes

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