Kaylan Kisten is a second-year student at Fern Hill Hotel. He has grown a lot whilst with us and is now ready for the industry! He has adapted his ability and honed his skills predominantly in the hot kitchen side, although his ability with desserts has also been very impressive. Kaylan is a perfectionist and has proven to be very creative with various dishes. His ability to taste and create harmonious flavours has made me proud. I hope you enjoy the recipe for Kaylan’s Tandoori Chicken Skewers – a very easy and flavoursome dish!
Tandoori Chicken Skewers
Ingredients (makes 5 skewers)
2 chicken breast fillets
200g plain yogurt
50g pre-mix tandoori spice (or see below for homemade recipe)
20g thyme
5g fresh garlic
5g salt
5g pepper
5g ground cumin
10g medium spice
1 baby marrow
1 red onion
2 clove garlic
Large knob of butter
Method:
In a bowl add 200g yoghurt, thyme, fresh garlic, tandoori spice, medium spice ground cumin, salt and pepper, mix until combined thoroughly.
Cut the chicken breast into cubes and add to mixture and let it rest for ten minutes.
For the vegetables, thickly slice your baby marrow and cut the onions into quarters. Then place into a sealable bag with your 2 cloves of garlic, thyme and butter. Blanch this for five minutes and remove once vegetables are almost soft.
Place onto skewers in an orderly fashion to create a pattern.
Once complete, place on a baking tray and cook for twenty minutes at 200c degrees until cooked through and slightly blackened.
Raita
Ingredients:
50g grated cucumber
30g plain yogurt
5g crush garlic
5g chopped coriander
5g salt
5g pepper
Method:
Place the plain yogurt into a bowl and add the cucumber into the yogurt. Add the remining ingredients to the mixture and season. Garnish with toasted cashew nuts and coriander. Best served with a fresh naan bread!
For the Tandoori Spice (if you’re making it yourself)
½ cup red chillies
¼ cup whole coriander seeds
1 tbsp whole cumin seeds
½ tbsp whole black pepper
½ tbsp whole cloves
½ tbsp whole cardamom pods (add 1 pod of black cardamom, if you wish)
1 tsp whole fenugreek seeds
3 x 2 inch sticks of cinnamon
1 tsp dried ground ginger
1 tsp dried ground garlic
½ tsp grated nutmeg
½ tsp ground turmeric
3 – 4 tbsp paprika (or enough to achieve your desired colour)
Dry the chillies and grind with a pestle and mortar. Toast the other ingredients in a pan over medium heat. Let cool and grind. Keep in an airtight container.
Alex Poltera
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