Serves 4
8 1/2 hours
Ingredients
Chicken breast 4
Garlic 5 cloves crushed
Ginger 1 tbsp finely grated
Garam Masala 1 1/2 tbsp
Turmeric 2 tsp
Sugar 1 1/2 tbsp
Salt 2 tsp
Rice wine vinegar 75ml
Oil 2 tbsp
Method
Cut the chicken into inch cubes.
Combine all the other ingredients in a bowl, and add the chicken cubes stirring to coat thoroughly. Cover with cling film and leave in the fridge for at least 8 hours but up to 24 hours.
After marinading, put onto skewers. If using wooden skewers soak them in water for half an hour beforehand to prevent them burning.
Cook on a bbq or hot pan for 15 minutes, turning occasionally to ensure all sides are browned.
Eat and enjoy!
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