Spicy Chicken Skewers With Cool Mint and Yogurt Chutney

An old favorite not to be overlooked

Kip Dawkins | Styling by Jennifer Sisk

Spicy Chicken Skewers with Cool Mint and Yogurt Chutney

SPICY CHICKEN SKEWERS WITH COOL MINT AND YOGURT CHUTNEY RECIPE:

2 lbs. chicken breasts

1 medium onion, roughly chopped

2 cloves garlic

2 teaspoons finely chopped ginger

juice of one lemon

2 teaspoons ground coriander

1 teaspoon cumin powder

1 1⁄2 teaspoons garam masala

2 teaspoons paprika

2 tablespoons tomato paste

1 cup plain yogurt

2 teaspoons salt

Cut the chicken in to bite-size pieces, and place in a large bowl. In a blender, grind together all the other ingredients until smooth. Pour this over the chicken, mix well and leave to marinate for at least 2 hours, but overnight in the refrigerator if possible. Remove chicken pieces from marinade, and cook quickly on a barbeque. Arrange on a platter, piercing each morsel with a toothpick or mini skewer. Serve with mint chutney.

MINT AND YOGURT CHUTNEY

1 cup fresh mint leaves

1⁄2 cup plain yogurt

1 teaspoon salt

1⁄2 teaspoon sugar

1 teaspoon cumin powder

Blend the above ingredients until smooth. Cover tightly and refrigerate until ready to use. Will keep for up to three days.

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