Hear that? It's the sound of thousands of Aussie barbecues getting warmed up in preparation for summer. But regardless of the weather, there's nothing like the fiery, fresh taste of tandoori chicken.
Pop them on the barbie or get them sizzling on a char-grill pan. These easy skewers are a great dish when unexpected guests drop round. Cook in advance and eat cold at a picnic. You can even experiment by alternating some of the chicken for chunks of roast capsicum and onion.
Serve them with jasmine rice, a fresh salad or a zongy raita. See the recipe below for a simple raita dip.
- 10 (about 1.5kg) chicken thigh fillets, cut into 3cm pieces
- 1/4 cup (60ml) tandoori paste
- 1/4 cup (60g) natural yoghurt
- 2 tsp cumin seeds
- 2 tsp vegetable oil
- Baby pappadums, to serve
- Raita, to serve
- Combine the chicken pieces, tandoori paste, yoghurt and cumin seeds in a medium bowl. Cover with plastic wrap and place in the fridge for 4 hours to marinate.
- Brush a char-grill pan or barbecue with oil to lightly grease and preheat to high. Add one-third of the chicken pieces and cook, turning occasionally, for 2-3 minutes or until browned and cooked through.
- Transfer to a plate and cover with foil. Repeat in 2 more batches with remaining chicken. Thread two pieces of chicken onto a small skewer and place on a serving platter. Continue with remaining chicken pieces.
- Serve with baby pappadums and raita, if desired.
Raita (makes 2 cups)
- 1 1/2 cups plain Greek-style yoghurt
- 1/4 cup chopped mint
- 2 tablespoons chopped coriander
- 1/2 teaspoon white sugar
- 1/2 teaspoon garam masala
- Place ingredients in a bowl. Stir well to combine
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