1 x Marion’s Kitchen Butter Chicken, which includes:
BUTTER CHICKEN PASTE
DRIED CHILLI & SPICES
4 tbsp vegetable or canola oil
1 onion, finely chopped
¼ cup natural yoghurt
500g (about 1 lb) chicken mince
12 bamboo skewers
lime wedges to serve
roughly chopped coriander (cilantro) to serve
First, make a tomato and yoghurt dipping sauce. Heat 2 tbsp of oil in a frying pan over medium-high heat. Add onions and the DRIED CHILLI & SPICES and cook for 3-4 minutes until onion is soft. Add CRUSHED TOMATOES and simmer for another 5 minutes to thicken. Remove from heat and set aside until completely cool. Remove and discard cinnamon stick and bay leaves from the tomato mixture. Stir through the yoghurt and set aside in the fridge until ready to serve.
In the meantime, place chicken mince and the BUTTER CHICKEN PASTE in the bowl of a food processor and process until well combined. Transfer mixture to a large bowl. Mould 2 heaped tablespoons of the chicken mixture onto each skewer. Cover and set aside in the fridge.
Heat the remaining 2 tbsp of oil in a large non-stick frying pan over medium heat (you could also cook the kebabs on a barbecue). Cook kebabs for 3-4 minutes or until golden brown and cooked through. Serve with tomato and yoghurt dipping sauce, lime wedges and a sprinkling of coriander.