Grilled chicken skewers with coriander chutney

Ingredients

• 700g skinless chicken breast fillets
• 1 brown onion, quartered and separated into petals
• 2 green capsicum, cut into 2–3 cm pieces
• 2 tablespoons plain yoghurt
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• ½ teaspoons fine salt
• 1 clove garlic, grated
• 5cm piece ginger, grated
• 2 teaspoons mustard oil (optional)
• 1 cup fresh coriander leaves

Coriander chutney

• 1 bunch coriander, sprigs picked
• 2 teaspoons finely grated fresh ginger
• 1 clove garlic, crushed
• 3 green cardamom pods, seeds only
• 1 teaspoons cumin seeds
• ½ teaspoons mustard seeds
• 1 teaspoons chilli powder
• 10 fresh curry leaves

Preparation

1. Heat a frypan over medium heat. Add green cardamom seeds, mustard seeds, chili and curry leaves and toast until fragrant. Remove from the pan and allow to cool.
2. Blanch the coriander in boiling water, then refresh in iced water. Drain well and squeeze to remove excess water. Place the blanched coriander leaves, ginger and garlic into a small food processor. Add 1 tablespoon of yoghurt and 2 tablespoons of water. Add toasted spices blend until smooth. Add a little more water if necessary to get a nice sauce-like texture. Set aside.
3. Cut the chicken into 3cm pieces and place into a bowl with the spices, yoghurt and salt. Mix together and marinate for at least ½ hour.
4. Thread the chicken onto the skewers with the green capsicum and onion. (If using wooden, soak in warm water for 15 minutes). Brush with 1/3 of the chutney. Heat a BBQ or chargrill pan over medium-high heat. Add the skewers and cook for 10 minutes, turning, until charred and cooked through. Alternatively, pop into the airfryer 200°C for 8 minutes or until golden and just cooked.
5. Serve with the remaining chutney and a green salad.