- 5ml - cumin seeds, toasted
- - handful of fresh coriander
- - pinch of ground cumin
- 5cm - fresh ginger, grated
- - oil, for greasing
- 12ml - yoghurt or buttermilk
- 2 - chillies, chopped
- 10g - instant yeast
- 125ml - lukewarm water
- 250ml - plain full-cream yoghur
- - ½ cucumber, finely grated and liquid squeezed out
- 5ml - salt
- 125ml - plain full-cream yoghurt
- 500ml - cake flour
- 200g - baby tomatoes, quartered
- 5ml - ground coriander
- 10ml - paprika
- - salt
- 30ml - butter, melted
- - salt and pepper
- 6 - chicken breast fillets, cubed
- 4 - garlic cloves, crushed
- 5ml - sugar
- 2,5ml - ground cinnamon
- - 2 garlic cloves, crushed
1 CHICKEN Put all the ingredients in a glass bowl and mix well. Cover and marinate in the fridge for 2-3 hours or overnight.
2 NAAN Mix the water, sugar and yeast well. Set aside for 15 minutes or until a frothy layer forms on top.
3 Mix the flour and salt in a bowl and make a well in the middle. Add the yoghurt to the yeast mixture and pour into the well.Mix with a fork until a dough forms,then turn out onto a floured work surface.
4 Knead the dough for 10 minutes or until smooth. Roll into a ball and transfer to a bowl that’s been greased with oil. Rub a little oil over the dough too. Cover the bowl with clingfilm and leave to stand in a warm place until the dough has doubled in volume.
5 Break into 6-8 pieces and roll each out into a rough oval.6 Mix the butter and garlic.7 Grease a braai grid with nonstick spray and braai the naan over hot coals until done and lightly charred.Brush each naan with garlic butter.
Mix all the ingredients.
9 TO FINISH Remove the chickenfrom the marinadeand thread ontokebab skewers.Braai the kebabsabout 20cm abovemoderate coals untildone. Serve withthe naan, raita,tomatoes and freshcoriander.