Grilled tandoori chicken and coriander chutney

Get ready for a flavour explosion in your mouth with our mouth-watering grilled tandoori chicken skewers! Served with a refreshing cucumber salad and zesty coriander chutney, these skewers are sure to tantalise your taste buds and leave you wanting more.

Perfect for a summer braai or a quick weeknight dinner, these skewers are a must-try! Recipe compliments of Walkersons Hotel & Spa, an elegant five-star establishment hidden in the softly rolling hills of Mpumalanga, close to the popular town of Dullstroom.

Grilled tandoori chicken thighs, minted cucumber salad and coriander chutney

Serves four. Requires bamboo skewers

Ingredients

• 12 deboned skin-on chicken thighs
• 1 large English cucumber
• 1 red onion
• 150ml Greek yoghurt
• 40ml good Olive oil
• 30g fresh mint roughly chopped,
• 1 Bunch coriander half roughly chopped
• 1 lemon juice and some wedges for garnish
• Salt to taste

Method

1. Marinate the chicken thighs in the tandoori marinade for at least two hours or overnight. Preheat oven to 180 degrees.
2. To make the cucumber salad, peel and cut cucumber in half lengthways.
3. Peel and remove the seeds with a spoon, cut the red onion in half and slice thinly, mix the yoghurt, lemon juice, and olive oil together and add the chopped mint, cucumber, and onion.
4. Season with salt, set aside for about 15 mins prior to serving.
5. Remove the chicken thighs from the marinade and arrange on skewers, two or three per stick, drizzle with a little cooking oil and salt, grill skin side down in a hot grill pan (thick bottom pan preferably cast iron. Turning once skin is slightly charred and a little crispy, place in roasting pan skin side up, baste with some of red pepper sauce and cook in oven, until done around 15 to 20 mins, you can baste during cooking with some coriander chutney and more of the red pepper sauce, if you wish. Leaving some for serving with the dish.
6. For serving you can either do individual portions of the skewers and salad or family style arranged on a platter with the cucumber salad and bowls of the chutney and red pepper sauce on the side , garnished with the coriander some mint and coriander.

Side recipes:

Coriander Chutney

Yield: four. Prep time: 10min

Ingredients

• 100g finely chopped fresh coriander
• 20ml white wine vinegar
• 25g peeled and finely grated fresh ginger
• 15g castor sugar or to taste
• Salt to taste

Method

• Whisk together the sugar and vinegar until the sugar is dissolved.
• Add the vinegar mixture to the finely grated ginger and coriander until a slightly runny paste consistency is reached.
• Add the salt to taste.

Roasted Red Pepper and chilli sauce

Yield: four portions and a bit more. Prep time: 30min

Ingredients

• 2 large red peppers
• 60g red chilli (long red such as cayenne peppers)
• 80g fresh garlic minced or grated
• 30ml white wine vinegar
• 30ml olive oil
• 30g white sugar

Method

• Blacken the skin of the red peppers, in a hot pan or over an open flame, pace in a bowl and cover with cling wrap so that that they steam and soften, leave to cool slightly, repeat the red chilli until skin blistered.
• Once the peppers a have cooled, but still warm, deseed the peppers removing the white membrane as well, scrape the blackened skin off, but leave a little bit of the charred skin on, roughly chop along with the chilli (no need to de-seed or take the skin off the chilli).
• Blend all the ingredients in a jug blender or food processor till smooth.
• Season with a little salt if you wish.
• Set aside.

Tandoori Marinade

Yield: four. Prep time: 10 mins

Ingredients

• 200ml Greek Yoghurt
• 30g Garlic cloves peeled and grated
• 10g Smoked paprika
• 50ml Roasted red pepper and chilli sauce
• 15g Strong curry powder
• 40g Freshly grated ginger

Method

1. Blend all ingredients in a food processor and set aside.