Prepare for a flavour explosion in your mouth with our mouth-watering grilled tandoori hen skewers! Served with a refreshing cucumber salad and zesty coriander chutney, these skewers are positive to tantalise your style buds and depart you wanting extra.
Good for a summer time braai or a fast weeknight dinner, these skewers are a must-try! Recipe compliments of Walkersons Hotel & Spa, a chic five-star institution hidden within the softly rolling hills of Mpumalanga, near the favored city of Dullstroom.
Grilled tandoori hen thighs, minted cucumber salad and coriander chutney
Serves 4. Requires bamboo skewers
Components
- 12 deboned skin-on hen thighs
- 1 massive English cucumber
- 1 crimson onion
- 150ml Greek yoghurt
- 40ml good Olive oil
- 30g recent mint roughly chopped,
- 1 Bunch coriander half roughly chopped
- 1 lemon juice and a few wedges for garnish
- Salt to style
Technique
- Marinate the hen thighs within the tandoori marinade for not less than two hours or in a single day. Preheat oven to 180 levels.
- To make the cucumber salad, peel and lower cucumber in half lengthways.
- Peel and take away the seeds with a spoon, lower the crimson onion in half and slice thinly, combine the yoghurt, lemon juice, and olive oil collectively and add the chopped mint, cucumber, and onion.
- Season with salt, put aside for about 15 minutes previous to serving.
- Take away the hen thighs from the marinade and prepare on skewers, two or three per stick, drizzle with slightly cooking oil and salt, grill pores and skin facet down in a scorching grill pan (thick backside pan ideally forged iron. Turning as soon as pores and skin is barely charred and slightly crispy, place in roasting pan pores and skin facet up, baste with a few of crimson pepper sauce and cook dinner in oven, till performed round 15 to twenty minutes, you’ll be able to baste throughout cooking with some coriander chutney and extra of the crimson pepper sauce, if you want. Leaving some for serving with the dish.
- For serving you’ll be able to both do particular person parts of the skewers and salad or household fashion organized on a platter with the cucumber salad and bowls of the chutney and crimson pepper sauce on the facet , garnished with the coriander some mint and coriander.
Facet recipes:
Coriander Chutney
Yield: 4. Prep time: 10min
Components
- 100g finely chopped recent coriander
- 20ml white wine vinegar
- 25g peeled and finely grated recent ginger
- 15g castor sugar or to style
- Salt to style
Technique
- Whisk collectively the sugar and vinegar till the sugar is dissolved.
- Add the vinegar combination to the finely grated ginger and coriander till a barely runny paste consistency is reached.
- Add the salt to style.
Roasted Crimson Pepper and chilli sauce
Yield: 4 parts and a bit extra. Prep time: 30min
Components
- 2 massive crimson peppers
- 60g crimson chilli (lengthy crimson corresponding to cayenne peppers)
- 80g recent garlic minced or grated
- 30ml white wine vinegar
- 30ml olive oil
- 30g white sugar
Technique
- Blacken the pores and skin of the crimson peppers, in a scorching pan or over an open flame, tempo in a bowl and canopy with cling wrap in order that that they steam and soften, depart to chill barely, repeat the crimson chilli till pores and skin blistered.
- As soon as the peppers a have cooled, however nonetheless heat, deseed the peppers eradicating the white membrane as effectively, scrape the blackened pores and skin off, however depart slightly little bit of the charred pores and skin on, roughly chop together with the chilli (no have to de-seed or take the pores and skin off the chilli).
- Mix all of the elements in a jug blender or meals processor until easy.
- Season with slightly salt if you want.
- Put aside.
Tandoori Marinade
Yield: 4. Prep time: 10 minutes
Components
- 200ml Greek Yoghurt
- 30g Garlic cloves peeled and grated
- 10g Smoked paprika
- 50ml Roasted crimson pepper and chilli sauce
- 15g Robust curry powder
- 40g Freshly grated ginger
Technique
- Mix all elements in a meals processor and put aside.
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