Description
Juicy chicken and smoky eggplant skewers infused with warm garam masala and served with a cooling lime yoghurt dressing.
Ingredients
Scale
- 450g chicken thigh fillets, cut into 3cm pieces
- 1 medium eggplant, cut into 3cm pieces
- 6 sprigs curry leaves
- 100g eggplant pickle
- 3 tsp garam masala
- 1 garlic clove, finely chopped
- 20g ginger, finely chopped
- 60ml sunflower oil
- Thinly sliced long green chilli, to serve
- Nigella seeds, to serve
- 95g Greek yoghurt for dressing
- 1/2 bunch coriander, chopped for dressing
- Juice of 1 lime for dressing
- 1 long green chilli, chopped for dressing
Instructions
- Blend all dressing ingredients in a food processor and chill.
- Thread chicken and eggplant onto skewers, alternating pieces.
- Pound 3 sprigs of curry leaves; mix with eggplant pickle, garam masala, garlic, ginger, and oil. Brush the mixture over skewers.
- Preheat a grill or chargrill pan to medium heat. Grill skewers while turning for about 12-15 minutes, ensuring the chicken is cooked through.
- Add remaining curry leaves to the grill for the last 4 minutes.
- Serve skewers with the dressing and garnish with grilled curry leaves, chili, and nigella seeds.
Notes
Soak wooden skewers for 20 minutes before threading to prevent burning. Use a meat thermometer to check chicken reaches a safe 75°C.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 skewer
- Calories: 380
- Sugar: 4g
- Sodium: NaN
- Fat: 24g
- Saturated Fat: NaN
- Unsaturated Fat: NaN
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: NaN