Chicken Reshmi Kebabs with Garlic Yoghurt
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Ingredients
- 600 g chicken mince
- 100 g natural yoghurt
- 1 onion, finely chopped
- 4 garlic cloves
- 10 g fresh ginger, grated
- 2 green cardamom pods
- 2 tbsp vegetable oil
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 297 kcal
- Protein
- 32.2 g
- Carbohydrate
- 6.2 g
- of which sugars
- 4.1 g
- Fat
- 15.9 g
- of which saturates
- 3.4 g
- Fibre
- 0.8 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the seeds from the green cardamom pods to a powder.
- 2
Mix the chicken mince with the finely chopped onion, half the garlic cloves, half the fresh ginger and the crushed cardamom in a bowl, then shape into 8 small sausage-shaped kebabs around skewers.
- 3
Heat the vegetable oil in a frying pan and fry the kebabs for 10-12 minutes, turning often, until golden all over and cooked through with no pink remaining.
- 4
Mix the natural yoghurt with the remaining garlic and ginger to make a smooth garlic yoghurt dip.
- 5
Scatter the kebabs with the fresh coriander and serve with the garlic yoghurt.
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