Chicken and lentil sprout kebabs
Item 1 of 1
Chicken and lentil sprouts come together to create an incredibly light and succulent kebab in this beautiful recipe from Dayashankar Sharma. Served on a base of yoghurt mixed with Kasundi – a mustard sauce popular in Bengali cuisine that can be found in specialist grocers or online – and topped with a creamy beetroot dip, it's a colourful dish which shows how versatile Indian kebabs can be.
First published in 2020
Ingredients
Metric
Imperial
- 600g of boneless chicken thighs, roughly chopped
- vegetable oil, for cooking
- 20g of green chillies, finely chopped
- 40g of ginger, finely chopped
- 2 tsp chilli flakes
- 2 tsp turmeric
- 1 green mango, peeled and finely chopped
- 300g of lentil sprouts
- 8g of garam masala
- 1/2 bunch of coriander, finely chopped, plus a few small sprigs to garnish
- 20g of fresh breadcrumbs
- salt, to taste
Beetroot dip
- 1 beetroot, cooked and finely chopped
- 100g of Greek yoghurt
- 1 knob of ginger, finely chopped
- 1 green chilli, finely chopped
Yoghurt base
- 100g of Greek yoghurt
- 20g of Kasundi mustard sauce
SAVE RECIPE
Method
1
Heat a generous glug of oil in a pan over a medium heat and add the chicken. Stir-fry for 2 minutes, then add the ginger, green chilli, turmeric powder, chilli flakes, mango and a pinch of salt. Turn the heat down and cook for a further 10 minutes until the chicken is cooked through
- vegetable oil, for cooking
- 600g of boneless chicken thighs, roughly chopped
- 40g of ginger, finely chopped
- 20g of green chillies, finely chopped
- 2 tsp turmeric
- 2 tsp chilli flakes
- 1 green mango, peeled and finely chopped
- salt, to taste
2
Remove the chicken mixture from the heat and leave to cool. Meanwhile, blanch the lentil sprouts in boiling water for 30 seconds, then drain
- 300g of lentil sprouts
3
Mix together the chicken mixture and the sprouts and finely chop everything together until minced and well combined. Stir in the garam masala, coriander and breadcrumbs, then form into 8 tight, dense patties and place in the fridge to firm up for 30 minutes
- 8g of garam masala
- 1/2 bunch of coriander, finely chopped, plus a few small sprigs to garnish
- 20g of fresh breadcrumbs
4
While the kebabs chill, make the beetroot dip by mixing all the ingredients together. Season and set aside
- 1 beetroot, cooked and finely chopped
- 100g of Greek yoghurt
- 1 knob of ginger, finely chopped
- 1 green chilli, finely chopped
5
Make the yoghurt base by mixing the mustard and yoghurt together, then season to taste. Set aside
- 100g of Greek yoghurt
- 20g of Kasundi mustard sauce
6
To finish cooking the kebabs, heat a thin layer of oil in a wide frying pan over a medium-high heat. Once hot, carefully add the patties, frying for a few minutes on each side until crisp and golden
7
To serve, spoon the mustard yoghurt onto each plate, then place a kebab on top of each. Top with a little of the beetroot dip, then garnish with a coriander sprig
First published in 2020
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024