Step by step
Cut the protein into even pieces and score chicken or lamb so the marinade reaches inside.
Rub in the first marinade and rest for 20 minutes — this seasons the meat and removes surface moisture.
Hang the yogurt in a sieve or muslin for 30 minutes so it thickens; watery yogurt slides off in the oven.
Whisk the hung yogurt with the ginger-garlic paste, all spices, toasted gram flour, cooled mustard oil and kasuri methi.
Coat the protein thoroughly and refrigerate: 4 hours for chicken and paneer, 6-8 hours for lamb, 30 minutes only for fish.
Thread onto skewers, leaving gaps, and cook at the highest heat your oven or grill allows (240C fan or grill on full) for 12-18 minutes, turning once.
Finish 2 minutes directly under the grill for char, then brush with melted butter or ghee and squeeze over lemon.
Nutrition & allergens
- Energy
- 90 kcal
- Protein
- 4 g
- Carbs
- 6 g
- Fat
- 6 g
- Of which saturates
- 2 g
- Fibre
- 1 g
- Salt
- 0.9 g
Values are estimated based on the ingredients as written and intended as guidance only. Actual nutrition varies with brand, portion size and cooking method.
Contains
- Dairy (yogurt)
- Mustard (mustard oil)
Free from
- Gluten
- Egg
- Soy
- Peanut
- Tree nuts
- Shellfish
Simple swaps
- Dairy-free: Use thick coconut yogurt and add an extra teaspoon of gram flour so it still clings.
- Mustard-free: Replace mustard oil with rapeseed or sunflower oil.