10/17/2020
๐๐ก๐ ๐ก๐๐๐ฅ๐ญ๐ก๐ฒ, ๐ฅ๐จ๐ฐ-๐๐๐ซ๐ ๐๐ฎ๐ญ๐ญ๐๐ซ ๐๐ก๐ข๐๐ค๐๐ง ๐ฌ๐๐ฅ๐๐
๐บINGREDIENTS
โยพ cup (200g) Greek yoghurt
โ2ยฝ tbs tandoori paste
โ1 tbs vegetable oil
โ2ยฝ tsp garam masala
โ8 Lilydale Free Range Chicken Thigh
โ1 red onion, thinly sliced
โJuice of 1 lemon
โยผ tsp caster sugar
โ1 Lebanese cucumber, sliced into rounds
โ250g small truss tomatoes, halved
โ2 green chillies, thinly sliced
โ2 tbs chopped curry leaves (optional)
โ1 large bunch coriander, leaves picked
โโ
cup (50g) chopped roasted cashews
๐ง METHOD
1. Combine ยผ cup (70g) yoghurt, 1ยฝ tbs tandoori paste, 1 tbs olive oil and 2 tsp garam masala in a baking dish and set aside.
2. Place 2 chicken thighs on a chopping board. Insert 3 skewers through the thighs, then cut parallel to middle skewer to create 3 separate skewers. Repeat to create 12 skewers. Transfer skewers to marinade and, using your hands, toss until completely covered. Set aside for at least 30 minutes (chill if marinading for longer).
3. Preheat oven grill to high and place a shelf in a lower position in oven. Line a second baking dish, narrower than the length of the skewers, with foil. Place skewers across prepared dish so chicken sits above base of dish. Place under grill and grill for 10 minutes or until slightly charred, then turn and grill for a further 5-10 minutes or until just cooked through and slightly charred.
4. Meanwhile, combine onion, lemon juice, 1 tsp salt, sugar and remaining ยฝ tsp garam masala in a bowl and toss to combine. Set aside until needed. Place cucumber, chilli, curry leaves, if using, and coriander in a bowl and set aside until needed.
5. Combine the remaining ยฝ cup (140g) yoghurt and 1 tbs tandoori paste in a bowl, mixing with a spoon to create a swirl effect. Spread across serving plates. Add drained pickled onion to cucumber salad and toss until well combined. Arrange on serving plates. Add skewers to plates and drizzle over a little of the cooking juices. Scatter with cashews and remaining chilli to serve ๐
