Reshmi Chicken with Mint and Cucumber Raita Recipe

Reshmi Chicken with Mint and Cucumber Raita by Cat Byers (Feeding the Cat)

This dish is perfect for sharing, so invite your friends over and have a Curry for Change evening!

2 clove-sized pieces of dried ginger

1 tsp of dried turmeric

1tsp of cumin seeds

1 tsp of white peppercorns

4 skinless, boneless chicken breasts, cut into chunks

Lemon juice

600mls of low fat, natural yogurt

2 cloves of fresh garlic

1 tsp salt

Pinch of dried chilli flakes

A few drops of orange food colouring

Large handful of mint leaves

1/2 a cucumber, grated

I chose to make this dish because it is simple, healthy and colourful. It is perfect for sharing, and makes use of a variety of Natco spices.

In a bowl, mix the chicken pieces, half the lemon juice and a large pinch of salt. Set aside for 20 minutes.
Add half the natural yogurt, spices, garlic and salt to a food processor. Mix until blended, then add a few drops of orange food colouring. Pour the marinade over the chicken pieces, and refrigerate for 6 - 24 hours.
Once ready, push the chicken pieces onto the wooden skewers (leaving a little space between each piece) and grill in the oven for 12-15 minutes, until cooked. Serve over salad leaves drizzled with lemon juice.
For the raita, mix the remaining yogurt and lemon juice, mint, salt and cucumber in a bowl. If you want a smoother consistency, briefly blitz it in a food processor. Serve alongside the chicken.

For more recipes and gorgeous food photography, visit Cat's site www.feedingthecat.co.uk

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