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Serves
US | Metric
Ingredients
For the Chicken Marinade
  • 1 kg Boneless Chicken Thighs, cut into 2 inch chunks
  • 300 ml Buttermilk
  • 2 tsps Salt
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Asafetida
  • 2 tsps Garam Masala
  • 2 tsps Tandoori Masala
  • 1 tbsp Garlic Granules
  • 1 Heaped teaspoon Onion Powder
For the Dal
  • 2 tbsps Coconut Oil
  • 1 tsp Cumin Seeds
  • 8 Dried Curry Leaves
  • 300 g Red Split Lentils, washed well
  • 2 tsps Ground Coriander
  • 1 tbsp Fresh Turmeric Root, grated (or 2 teaspoons of ground Turmeric instead)
  • 1 tbsp Fresh Ginger, grated
  • 1 White Onion, diced
  • 5 Garlic Cloves, crushed
  • 400 ml Tin of Coconut Milk
  • 800 ml Chicken/Veg Stock
  • 240 g Fresh Spinach, roughly chopped
  • 3 Birdseye Chillies, finely chopped
  • Handful of Fresh Coriander, roughly chopped for garnish
  • 1 tsp Salt
Extra Apparatus
  • 8 Wooden Skewers, soaked in water for 1 hour
  • Basting Brush
Spinach and Turmeric Dal with Tandoori Chicken Skewers  Spinach and Turmeric Dal with Tandoori Chicken Skewers

Spinach and Turmeric Dal with Tandoori Chicken Skewers

Ok...you have to make this! Creamy fragrant Dal and tender fragrant chicken skewers is a serious match made in heaven, always a bonus that it's healthy for you too! Normally I say just a couple of hours marinating will do but this really is worth leaving this overnight so I highly recommend you start the day before!

Prep 10 minutes
Total 26 hours
  1. Begin the day before by combining all of the marinade ingredients together in a large bowl, mixing the chicken into the seasoned buttermilk really well. Cover and place in the fridge to marinate for 24 hours.
  2. The day you want to cook, take the chicken out of the fridge 2 hours before you want to cook, in order for it to come to room temperature.
  3. Preheat the grill to 200℃
  4. Pat dry the wooden skewers and take two at a time, tap any extra marinade off the chicken pieces and begin feeding them onto the skewers, making sure you pack them well - you want nice meaty skewers! You should be able to make 4 large skewers from this amount.
  5. Set on a wire rack with a foil lined tray underneath to catch any drips.
  6. Place the skewers under the grill on the lowest shelf - you want them to grill slowly whilst you get on with the dal. Pour the remaining marinade into a bowl along with a drop of olive oil and mix together, this will act as a basting sauce each time you turn the skewers.
  7. Set a large heavy bottomed saucepan on a medium heat with the coconut oil, when the oil starts to smell fragrant add in the curry leaves and cumin seeds and fry until the seeds are popping, add in the onion and chilli and cook down for 5mins until softened. Add in the grated turmeric, ginger and crushed garlic then cook for a further 4mins.
  8. Pour in the washed lentils and stir well to make sure they are completely coated in the oils - around 2mins. Add in the coconut milk and stock, stirring well to combine then add in the salt. Alter the seasoning at this stage if you feel it needs any extra salt or chilli etc. Allow to blip away for 20mins on a low heat.
  9. At this stage check your chicken skewers; with tongs turn them to cook the other side and use that extra marinade sauce to baste them. Place under the grill for another 7mins, then turn and baste again. Keep doing this until the chicken starts to feel firm and the edges are beginning to char nicely. When you think they are cooked, turn off the grill and take out to rest in their residual heat whilst you finish the dal.
  10. The majority of the liquid in the Dal should have been absorbed at this stage. Add in the chopped spinach and stir until wilted down. Pop the lid on cook for another 10mins.
  11. The Dal should now be thick and creamy, you want it similar to a thick soup-like texture. If you feel it needs thickening a little more, turn the heat up slightly and let cook for another 4mins with the lid off. Once the consistency is to your liking, serve immediately into shallow bowls and place a skewer over the top so people can feed the chicken pieces into the bowl at the table. Scatter with some chopped coriander leaves and get stuck in!
Spinach and Turmeric Dal with Tandoori Chicken Skewers  Spinach and Turmeric Dal with Tandoori Chicken Skewers

Spinach and Turmeric Dal with Tandoori Chicken Skewers

Ok...you have to make this! Creamy fragrant Dal and tender fragrant chicken skewers is a serious match made in heaven, always a bonus that it's healthy for you too! Normally I say just a couple of hours marinating will do but this really is worth leaving this overnight so I highly recommend you start the day before!

favorite
print
like
Prep 10 minutes
Total 26 hours
Serves
US | Metric
Ingredients
For the Chicken Marinade
  • 1 kg Boneless Chicken Thighs, cut into 2 inch chunks
  • 300 ml Buttermilk
  • 2 tsps Salt
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Asafetida
  • 2 tsps Garam Masala
  • 2 tsps Tandoori Masala
  • 1 tbsp Garlic Granules
  • 1 Heaped teaspoon Onion Powder
For the Dal
  • 2 tbsps Coconut Oil
  • 1 tsp Cumin Seeds
  • 8 Dried Curry Leaves
  • 300 g Red Split Lentils, washed well
  • 2 tsps Ground Coriander
  • 1 tbsp Fresh Turmeric Root, grated (or 2 teaspoons of ground Turmeric instead)
  • 1 tbsp Fresh Ginger, grated
  • 1 White Onion, diced
  • 5 Garlic Cloves, crushed
  • 400 ml Tin of Coconut Milk
  • 800 ml Chicken/Veg Stock
  • 240 g Fresh Spinach, roughly chopped
  • 3 Birdseye Chillies, finely chopped
  • Handful of Fresh Coriander, roughly chopped for garnish
  • 1 tsp Salt
Extra Apparatus
  • 8 Wooden Skewers, soaked in water for 1 hour
  • Basting Brush

  1. Begin the day before by combining all of the marinade ingredients together in a large bowl, mixing the chicken into the seasoned buttermilk really well. Cover and place in the fridge to marinate for 24 hours.
  2. The day you want to cook, take the chicken out of the fridge 2 hours before you want to cook, in order for it to come to room temperature.
  3. Preheat the grill to 200℃
  4. Pat dry the wooden skewers and take two at a time, tap any extra marinade off the chicken pieces and begin feeding them onto the skewers, making sure you pack them well - you want nice meaty skewers! You should be able to make 4 large skewers from this amount.
  5. Set on a wire rack with a foil lined tray underneath to catch any drips.
  6. Place the skewers under the grill on the lowest shelf - you want them to grill slowly whilst you get on with the dal. Pour the remaining marinade into a bowl along with a drop of olive oil and mix together, this will act as a basting sauce each time you turn the skewers.
  7. Set a large heavy bottomed saucepan on a medium heat with the coconut oil, when the oil starts to smell fragrant add in the curry leaves and cumin seeds and fry until the seeds are popping, add in the onion and chilli and cook down for 5mins until softened. Add in the grated turmeric, ginger and crushed garlic then cook for a further 4mins.
  8. Pour in the washed lentils and stir well to make sure they are completely coated in the oils - around 2mins. Add in the coconut milk and stock, stirring well to combine then add in the salt. Alter the seasoning at this stage if you feel it needs any extra salt or chilli etc. Allow to blip away for 20mins on a low heat.
  9. At this stage check your chicken skewers; with tongs turn them to cook the other side and use that extra marinade sauce to baste them. Place under the grill for another 7mins, then turn and baste again. Keep doing this until the chicken starts to feel firm and the edges are beginning to char nicely. When you think they are cooked, turn off the grill and take out to rest in their residual heat whilst you finish the dal.
  10. The majority of the liquid in the Dal should have been absorbed at this stage. Add in the chopped spinach and stir until wilted down. Pop the lid on cook for another 10mins.
  11. The Dal should now be thick and creamy, you want it similar to a thick soup-like texture. If you feel it needs thickening a little more, turn the heat up slightly and let cook for another 4mins with the lid off. Once the consistency is to your liking, serve immediately into shallow bowls and place a skewer over the top so people can feed the chicken pieces into the bowl at the table. Scatter with some chopped coriander leaves and get stuck in!