Tandoori Masala Chicken Skewers with Herb and Walnut Chutney and Flatbreads

These skewers are by Indian chef Romy Gill, who tells us that every state in India has its own kebab recipe – in Kashmir the kebabs have delicate flavours, while in Hyderabad they’re fiery. The marinade she's used here, made of Greek yoghurt, tandoori masala powder, garlic and ginger is nice and thick for giving a great coating on the chicken.

Time: 60 min
Servings: 4

Source: ocado.com

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Ingredients

of sunflower oil, plus extra for cooking
of baking powder
wooden skewers, soaked in water for 10 mins, and dried
of tandoori masala powder
of chilli flakes
lemon, juiced
garlic cloves, grated
of ginger
of coriander, stalks and leaves, plus 2tsp chopped leaves
of salt
large green peppers, cut into chunks
medium red onions, cut into chunks
of walnuts, chopped
green chillies, seeds in, chopped
small brown onion, roughly chopped
of olive oil
of self-raising flour, plus extra for dusting
of sugar
of semi-skimmed milk
of mini chicken breast fillets
of greek yoghurt

Tandoori Masala Chicken Skewers with Herb and Walnut Chutney and Flatbreads

Ingredients

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