eCook Meal
Temptations Silky Chicken Reshimi
with crispy onion bhajis, garden salad & a zesty yoghurt dip
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!
Serving guide
Choose your portion size.
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 ¾ 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!
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 ¾ 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!
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 ¾ 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!
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 ¾ 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R134.70
for 4 servings · R33.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Double Cream Plain Yoghurt needs 500 mlDouble Cream Plain Yoghurt 150 g R15.99 · whole pack (size can't be divided)R15.99
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Lemon Juice needs 30 mlLemon Juice 500 ml 500 ml at R29.99 · 6% of packR1.80
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
Not in the Woolies basket — source these elsewhere:
- Temptations Spice Blend
- Bhaji Mix
- Kebab Skewers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Temptations Silky Chicken Reshimi?
The preparation time for Temptations Silky Chicken Reshimi with crispy onion bhajis, garden salad & a zesty yoghurt dip is between 30 and 45 minutes.
What is the total time required to make Temptations Silky Chicken Reshimi with crispy onion bhajis, garden salad & a zesty yoghurt dip?
The total time required to make Temptations Silky Chicken Reshimi with crispy onion bhajis, garden salad & a zesty yoghurt dip is between 45 and 65 minutes.
How many servings does Temptations Silky Chicken Reshimi provide?
4 servings
What are the main ingredients in Temptations Silky Chicken Reshimi?
Bhaji Mix, Chicken, Chicken Breast, Double Cream Yoghurt, Fresh Coriander, Garlic, Kebab Skewers, Lemon Juice, Lime, Onion, Radish, Salad Leaves, Temptations Spice Blend
What is the nutritional information of Temptations Silky Chicken Reshimi?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Temptations Silky Chicken Reshimi?
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 ¾ 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. 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! 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. 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.
What should be prepared from my kitchen to make Temptations Silky Chicken Reshimi?
Bhaji Mix, Chicken, Chicken Breast, Double Cream Yoghurt, Fresh Coriander, Garlic, Kebab Skewers, Lemon Juice, Lime, Onion, Radish, Salad Leaves, Temptations Spice Blend
How many calories does Temptations Silky Chicken Reshimi have?
calories
How much fat content does Temptations Silky Chicken Reshimi have?
grams