Indian Pickle Kebabs

There's only 1 teaspoon. 1 teaspoon of turmeric and the whole things yellow. the pan was yellow. the bowl was yellow. I don't even know how my fingers ended upturned yellow! It was so yellow, I was considering calling this dish: 'Turmeric Indian Chicken'. No. That is not what this dish is.

It's a chicken pickle.

This dish is so nice from tanginess of the vinegar balanced out with the drizzle of honey. It's spicy and refreshing. I love how every mouthful has different bursts of spice. Super healthy and easy to make. If you're pressed for time, this isn't the usual make-in-30-minutes-dish, so just a little warning.

Indian Pickle Kebabs

Serves: 2-3

Ingredients

For the marinade

• 2 small chicken breasts

• 1/2 red onion, sliced

• 1 red chilli

• 3 garlic cloves, minced

• 30g ginger, grated

• 1tsp turmeric

For the Pickle

• 1/2 tsp fenugreek seeds

• 1/2tsp cumin seeds

• 1 tsp garam masala

• 1 1/2 tsp fennel seeds

• 1 1/2 tsp mustard seeds

• 1/8tsp asafoetida

• 50ml vinegar

• 1tbsp olive oil

• salt and pepper, to season

Method

- Combine the chilli, seasoning, turmeric, ginger and garlic in a medium sized bowl.

- Cut the chicken into chunks. Add them to the bowl and cover. Marinate for at least 30 minutes or a few hours if you have time.

- lightly fry the remaining spices in a medium-sized frying pan until fragrant. Careful not too burn them.

- Remove the seeds to a small plastic bag and gently bash them with a rolling pin. Or you know, you couldn't lightly crush them in a mortal and pestle.

- Heat the oil over a medium heat, in the same pan until hot. Add the onions. Cook for about 8 minutes then turn up the heat to medium-high. Add a splash of water.

- Remove the pan from the heat once the onions are lightly coloured and golden-y. Remove them to a small bowl.

- Add the chicken to the pan and cook on a medium-high heat until coloured all over.

- Add in the spice mix and stir briefly.

- Add in the vinegar and a splash more of water.

- Serve the pickle with coriander, wraps/pittas or chapatis and raita.