Today’s feature is one of my favourite dishes.
I really don’t like most Indian dishes but this is exceptional, because the flavours are not complicated and I can eat it with practically anything.
I really don’t like most Indian dishes but this is exceptional, because the flavours are not complicated and I can eat it with practically anything.
This is one of those meals you can have has a starter, mains or as part of a finger buffet.
I remember every time I wanted anything Indian I would just add curry and Maggi and YAY! my Indian dish is ready but thank God for growth.
So let’s get right into it.
Ingredients
400g of Chicken Breast Fillets
Sunflower Oil
½ teaspoon of grounded ginger
1 teaspoon of dried garlic
1 teaspoon of coriander seed
¼ teaspoon of cumin Seed
1 tablespoon of turmeric
½ teaspoon of mild curry powder
½ teaspoon of dried onion (optional)
Dried Chillies
Black Pepper
Cut the chicken fillets into cubes and rinse. (Although new studies shows you do not need to wash raw chicken as it splashes bugs around but sorry I am too OCD not to.)
Add all seasoning and sunflower oil and mix together. Use your hands if you’re not afraid to get your hands dirty like me hehe, if not a spatula or spoon will do.
Put the chicken fillet cubes on a kebab stick about 4 or 5 will do or if you have small cocktail sticks 2 will do but make sure the cubes are smaller than pictured.
Put them on the grill on medium heat and keep turning until it’s all cooked. This should not be longer than 20 minutes max. Some parts will be more golden than the others but the saying the blacker the berry the sweeter the juice applies. Lol! Seriously it adds a unique (BBQ) flavour to it.
You can eat it with salad, naan bread or a tortilla wrap or you can have it as a side dish.
Enjoy and let me know how it goes.
xxx