Recipe for Lemon Garlic Chicken with spicy cauliflower and raita.
6 free range chicken breasts
24 bamboo skewers
8 garlic cloves – crush, peel and chop finely
40g fresh ginger – peel and grate
1 tsp turmeric
1 tsp chilli flakes
1 tsp black mustard seeds
1 tsp cumin seeds
1 cucumber – grate coarsely
4 tbsp butter (from your pantry)
olive oil, salt and pepper (from your pantry)
Prepare all the ingredients according to the instructions above. Grate half the lemon to create lemon zest and squeeze all the lemons to create fresh lemon juice.
Cut each chicken breast into 4 strips lengthways. Place a few glugs of oil in a large bowl along with the lemon zest, freshly ground salt and black pepper and HALF the chopped garlic. Add the chicken strips and toss to coat thoroughly. Set aside to marinate.
Cut up the cauliflower into bite size pieces. Place a few glugs of olive oil in a large frying pan over medium heat. Add the grated ginger, turmeric, chilli flakes, mustard seeds, cumin seeds and stir for about a minute. Now add the cauliflower and a splash of water (about 2-4 tbsp). Place a lid on the pan and let it cook for 6 to 8 minutes until its tender. Watch your heat and turn it down a little if you need to.
Remove the chicken strips from the marinade and slide onto the bamboo skewers. Keep the remaining oil and garlic that is left in the bowl to baste the chicken as it cooks. Place a large frying pan on medium heat and cook the chicken skewers for about 7 minutes, turning them often so that they don’t burn and keep basting them with the left over marinade. (Note – don’t crowd pan, rather cook in batches if your pan is too small.) About a minute before the end of the cooking time, add the butter to the pan until it melts and then spoon the melted butter over the chicken skewers.
Make the raita by mixing the grated cucumber, yoghurt, the other HALF of the chopped garlic and salt and pepper to taste.
To serve, divide the chicken skewers and cauliflower between the plates. Add a large dollop of raita on the side.