Isn't it funny how I go for weeks not blogging a thing, then all of a sudden I have a mad rush of blood to the head and bingo, there's three blog posts in quick succession. I have no idea why it happens, but it certainly seems to!
Now, these almost kebabs were so blinking tasty that they just had to be committed to blogdom straight away. You won't have any idea the tussles I have had with yoghurt marinated chicken, but they have been almost on an epic scale of disappointment. Hence, having had a taste of these little babies and realised that I'd reached nirvana, I just knew I had to write down the recipe and write it down fast - before it sank without a trace.
Now by rights, I should have laced these pieces of chicken onto kebab skewers and grilled them that way. However, I discovered at the last minute that the majority of my little wooden skewers had left home, so they just went onto the baking tray and were grilled like that. I don't think it harmed them any - in fact, I know it didn't.
Usually - and by "usually" I mean "in the past" - my attempts at yoghurt marinated chicken have been pallid at best and watery at worst. However, in this new and exciting dawn, I am so excited to report that they were neither pallid, oh no, nor were they watery! Well, they did exude a little water when being cooked, but that soon burned off.
They were deliciously spicy hot, with the warm curry spices singing along in harmony with the tang of lime juice and intense fruitiness of the tamarind. The acidity of both yoghurt and lime juice had tenderised the chicken and the use of garlic granules meant there were no horrid lumps of half cooked garlic in the mix. The slight charring on each piece brought out the best in the Tandoori spices and that spoonful of hot curry powder meant you were left in no doubt as to the worth of the sweet & fruity salad, along with the buttery rice.
I am seriously chuffed - maybe even "chuffed as nuts" as Dave Myers (he of Hairy Bikers fame) often says - with this recipe. I might even need to cook it again, just to make sure it wasn't a fluke. LOL So if you give the recipe a whirl, do let me know how you get on with it!
Oh and incidentally - if you put your chicken onto the skewers, they'd be just brilliant cooked on a barbecue!
GRILLED CURRY CHICKEN SKEWERS (serves 2)
4 dessert spoonfuls of full fat unflavoured Greek yoghurt
juice of half a lime
2 tsp rapeseed oil
1 tbsp tamarind sauce
4 heaped tsp tandoori curry powder
1 heaped tsp hot curry powder
half a tsp of ground turmeric
1 tsp of dried garlic granules
a pinch of sea salt
pinch of ground black pepper
2 large skinless and boneless chicken breasts, sliced across the grain.
Firstly, in a large bowl, make up the marinade by stirring together all the ingredients except the chicken breast slices.
Add the chicken slices and stir gently, ensuring that the marinade reaches every piece.
Cover with cling wrap and set aside in the fridge for a minimum of 4-5 hours.
To cook, cover a baking tray with silver foil and spray with a little cooking spray.
Using tongs, remove each piece of chicken from the marinade (taking as much of the marinade with each piece as wants to come) and lay it in a blob on the baking tray, leaving a little space in between each piece. Alternatively, lace each piece onto a bamboo skewer that has been previously soaked in water (to stop it going up in flames) - not too tightly - and lay the skewer on the baking tray.
Distribute any leftover marinade over the pieces that need a little more coverage.
Grill, under a hot grill (or a hot broiler, if you're American), until each piece has begun to char slightly. You don't want to have a lot of charring, just a few spots on each piece's high points. Turn the pieces and grill again.
Serve with buttery savoury rice and a fresh, fruity salad.