Reshimi means “silk” and this dish lives up to its name! A spiced double cream yoghurt marinade gives this chicken breast melt-in-your-mouth texture. Marinate an hour before cooking for extra vibrant flavour. Accompanied by chickpea flour fritters (bhajis) – you’ll need lots of oil for deep frying!
Temptations Silky Chicken Reshimi
Temptations Silky Chicken Reshimi
with crispy onion bhajis, garden salad & a zesty yoghurt dip
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Bhaji Mix
- Chicken
- Double Cream Plain Yoghurt
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Kebab Skewers
- Lemon Juice
- Lime
- Limes
- Onion
- Onions
- Radish
- Salad Leaves
- Temptations Spice Blend
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
IT’S ALWAYS GREAT TO MARINATE!
Preheat the oven to 180°C. Pat the chicken dry with paper towel, cut into bite-sized pieces, and place in a bowl. Add in the grated garlic, ½ of the yoghurt, ½ of the spice blend, the lemon juice to taste, and some seasoning. Mix until combined and coated. Place in the fridge and allow to marinate for at least 15 minutes.
PREP STEP
In a small bowl, combine the remaining yoghurt, the lime zest to taste, and Âľ of the chopped coriander. Loosen with a splash of water, season, and set aside for serving. Submerge the skewers in water and set aside to soak. (This prevents the wood from burning in the oven.) In a bowl, combine the bhaji mix with the remaining spice blend. Gradually mix in 80ml of water until it forms a batter the consistency of regular yoghurt. If too thick, loosen with more water in 5ml increments. Stir through the sliced onion and set aside.
SKEWER & TOSS
Remove the skewers from the bowl of water, thread the marinated chicken onto them, and place on a baking tray. Bake in the hot oven for 8-10 minutes until the chicken is tender but not cooked through. In a salad bowl, whisk together a squeeze of lime, ½ tsp of a sweetener of choice, 1 tbsp of oil, and some seasoning. Toss through the rinsed salad leaves and sliced radish, and set aside for serving.
OH-SO-CRISPY
Line a tray with paper towel. Place a deep pan over a medium-high heat and fill with 4-5cm of oil. When hot, scoop in 1 tbsp of batter per bhaji (8-10 bhajis). Deep fry for 2-3 minutes until cooked through and golden, flipping halfway. On completion, spread out on the tray and season.
CHARRED CHICKEN
Remove the chicken from the oven on completion. Place a pan over a high heat with a drizzle of oil – use a grill pan if you have one. When smoking hot, fry the chicken skewers for 1-2 minutes per side until charred and cooked through. Remove from the pan and set aside for serving. Add the remaining lime wedges to the pan and char for 1-2 minutes. Remove from the heat.
MASSES OF FLAVOUR
Plate up the fragrant chicken skewers, and side with the crispy onion bhajis and fresh salad. Garnish with the remaining coriander and the charred lime. Serve the herbed yoghurt on the side for dipping. Stunning!
Free-range Chicken Breast - 1
Garlic Clove - 1
Double Cream Plain Yoghurt - 125ml
Temptations Spice Blend - 12,5ml
Lemon Juice - 7,5ml
Lime - 1
Fresh Coriander - 3g
Kebab Skewers - 3
Bhaji Mix - 257,5ml
Onion - 1
Salad Leaves - 20g
Radish - 20g
IT’S ALWAYS GREAT TO MARINATE!
Preheat the oven to 180°C. Pat the chicken dry with paper towel, cut into bite-sized pieces, and place in a bowl. Add in the grated garlic, ½ of the yoghurt, ½ of the spice blend, the lemon juice to taste, and some seasoning. Mix until combined and coated. Place in the fridge and allow to marinate for at least 15 minutes.
PREP STEP
In a small bowl, combine the remaining yoghurt, the lime zest to taste, and Âľ of the chopped coriander. Loosen with a splash of water, season, and set aside for serving. Submerge the skewers in water and set aside to soak. (This prevents the wood from burning in the oven.) In a bowl, combine the bhaji mix with the remaining spice blend. Gradually mix in 160ml of water until it forms a batter the consistency of regular yoghurt. If too thick, loosen with more water in 5ml increments. Stir through the sliced onion and set aside.
SKEWER & TOSS
Remove the skewers from the bowl of water, thread the marinated chicken onto them, and place on a baking tray. Bake in the hot oven for 8-10 minutes until the chicken is tender but not cooked through. In a salad bowl, whisk together a squeeze of lime, 1 tsp of a sweetener of choice, 2 tbsp of oil, and some seasoning. Toss through the rinsed salad leaves and sliced radish, and set aside for serving.
OH-SO-CRISPY
Line a tray with paper towel. Place a deep pan over a medium-high heat and fill with 4-5cm of oil. When hot, scoop in 1 tbsp of batter per bhaji (8-10 bhajis per person). Deep fry for 2-3 minutes until cooked through and golden, flipping halfway. On completion, spread out on the tray and season.
CHARRED CHICKEN
Remove the chicken from the oven on completion. Place a pan over a high heat with a drizzle of oil – use a grill pan if you have one. When smoking hot, fry the chicken skewers for 1-2 minutes per side until charred and cooked through. Remove from the pan and set aside for serving. Add the remaining lime wedges to the pan and char for 1-2 minutes. Remove from the heat.
MASSES OF FLAVOUR
Plate up the fragrant chicken skewers, and side with the crispy onion bhajis and fresh salad. Garnish with the remaining coriander and the charred lime. Serve the herbed yoghurt on the side for dipping. Stunning!
Free-range Chicken Breasts - 2
Garlic Cloves - 2
Double Cream Plain Yoghurt - 250ml
Temptations Spice Blend - 25ml
Lemon Juice - 15ml
Lime - 1
Fresh Coriander - 5g
Kebab Skewers - 6
Bhaji Mix - 515ml
Onion - 1
Salad Leaves - 40g
Radish - 40g
IT’S ALWAYS GREAT TO MARINATE!
Preheat the oven to 180°C. Pat the chicken dry with paper towel, cut into bite-sized pieces, and place in a bowl. Add in the grated garlic, ½ of the yoghurt, ½ of the spice blend, the lemon juice to taste, and some seasoning. Mix until combined and coated. Place in the fridge and allow to marinate for at least 15 minutes.
PREP STEP
In a small bowl, combine the remaining yoghurt, the lime zest to taste, and Âľ of the chopped coriander. Loosen with a splash of water, season, and set aside for serving. Submerge the skewers in water and set aside to soak. (This prevents the wood from burning in the oven.) In a bowl, combine the bhaji mix with the remaining spice blend. Gradually mix in 240ml of water until it forms a batter the consistency of regular yoghurt. If too thick, loosen with more water in 5ml increments. Stir through the sliced onion and set aside.
SKEWER & TOSS
Remove the skewers from the bowl of water, thread the marinated chicken onto them, and place on a baking tray. Bake in the hot oven for 10-12 minutes until the chicken is tender but not cooked through. In a large salad bowl, whisk together a squeeze of lime, 1½ tsp of a sweetener of choice, 3 tbsp of oil, and some seasoning. Toss through the rinsed salad leaves and sliced radish, and set aside for serving.
OH-SO-CRISPY
Line a large oven tray with paper towel. Place a large, deep pan over a medium-high heat and fill with 4-5cm of oil. When hot, scoop in 1 tbsp of batter per bhaji (8-10 bhajis per person). Fry for 2-3 minutes until cooked and crispy, flipping halfway. You may need to fry in batches. Spread out on the oven tray and season.
CHARRED CHICKEN
Remove the chicken from the oven and reduce the temperature to 120°C. Remove the paper towel from the tray of bhajis and pop in the oven to keep warm. Place a pan over a high heat with a drizzle of oil – use a grill pan if you have one. When very hot, fry the chicken for 1-2 minutes per side until charred and cooked. Remove from the pan and set aside for serving. Add in the remaining lime wedges and char for 1-2 mins. Remove from the heat.
MASSES OF FLAVOUR
Plate up the fragrant chicken skewers, and side with the crispy onion bhajis and fresh salad. Garnish with the remaining coriander and the charred lime. Serve the herbed yoghurt on the side for dipping. Stunning!
Free-range Chicken Breasts - 3
Garlic Cloves - 3
Double Cream Plain Yoghurt - 375ml
Temptations Spice Blend - 37,5ml
Lemon Juice - 22,5ml
Limes - 2
Fresh Coriander - 8g
Kebab Skewers - 9
Bhaji Mix - 772,5ml
Onions - 2
Salad Leaves - 60g
Radish - 60g
IT’S ALWAYS GREAT TO MARINATE!
Preheat the oven to 180°C. Pat the chicken dry with paper towel, cut into bite-sized pieces, and place in a bowl. Add in the grated garlic, ½ of the yoghurt, ½ of the spice blend, the lemon juice to taste, and some seasoning. Mix until combined and coated. Place in the fridge and allow to marinate for at least 15 minutes.
PREP STEP
In a small bowl, combine the remaining yoghurt, the lime zest to taste, and Âľ of the chopped coriander. Loosen with a splash of water, season, and set aside for serving. Submerge the skewers in water and set aside to soak. (This prevents the wood from burning in the oven.) In a bowl, combine the bhaji mix with the remaining spice blend. Gradually mix in 320ml of water until it forms a batter the consistency of regular yoghurt. If too thick, loosen with more water in 5ml increments. Stir through the sliced onion and set aside.
SKEWER & TOSS
Remove the skewers from the bowl of water, thread the marinated chicken onto them, and place on a baking tray. Bake in the hot oven for 10-12 minutes until the chicken is tender but not cooked through. In a large salad bowl, whisk together a squeeze of lime, 2 tsp of a sweetener of choice, 4 tbsp of oil, and some seasoning. Toss through the rinsed salad leaves and sliced radish, and set aside for serving.
OH-SO-CRISPY
Line a large oven tray with paper towel. Place a large, deep pan over a medium-high heat and fill with 4-5cm of oil. When hot, scoop in 1 tbsp of batter per bhaji (8-10 bhajis per person). Fry for 2-3 minutes until cooked and crispy, flipping halfway. You may need to fry in batches. Spread out on the oven tray and season.
CHARRED CHICKEN
Remove the chicken from the oven and reduce the temperature to 120°C. Remove the paper towel from the tray of bhajis and pop in the oven to keep warm. Place a pan over a high heat with a drizzle of oil – use a grill pan if you have one. When very hot, fry the chicken for 1-2 minutes per side until charred and cooked. Remove from the pan and set aside for serving. Add in the remaining lime wedges and char for 1-2 mins. Remove from the heat.
MASSES OF FLAVOUR
Plate up the fragrant chicken skewers, and side with the crispy onion bhajis and fresh salad. Garnish with the remaining coriander and the charred lime. Serve the herbed yoghurt on the side for dipping. Stunning!
Free-range Chicken Breasts - 4
Garlic Cloves - 4
Double Cream Plain Yoghurt - 500ml
Temptations Spice Blend - 50ml
Lemon Juice - 30ml
Limes - 2
Fresh Coriander - 10g
Kebab Skewers - 12
Bhaji Mix - 1,03L
Onions - 2
Salad Leaves - 80g
Radish - 80g
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