Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 9 Tyga Masala No. 23 Kashmiri Chilli

You will need to buy: 750g Skinless chicken breasts 1 tbs vegetable/rapeseed/olive oil 2 Tomatoes 1 green pepper 1 Onion 3 tbs natural yoghurt Rice Salt Wooden skewers

Prep:

1. Cut the chicken breasts into chunks (ensuring they are all a similar size).
2. Cut the onion into 8 wedges.
3. Cut the green pepper into chunks.
4. Slice tomatoes in half.
5. Place all the above ingredients into a large bowl along with Tyga Masala No. 9, Ginger & Garlic Paste, Tyga Masala No. 23, 1 tsp Kashmiri Chilli (optional) and a good pinch of salt. Mix well before adding the natural yoghurt. Cover bowl with cling film and place in fridge to marinade for 30 minutes to 1 hour (the longer the better!).
6. Whilst the chicken is marinating, soak the wooden skewers in warm water, for at least 10 minutes, to prevent them from catching fire.

Cook:

1. Thread the chicken, tomatoes, onions and peppers onto the wooden skewers. They are now ready to cook on a BBQ or grill.
2. Turn the kebabs frequently and baste with oil from time to time until evenly cooked and golden brown. This will take approximately 14-16 minutes.

VEGETARIAN Sticky Mango Paneer Shashlik Prep 1 Cut 600g hard paneer into 3cm cubes. 2 Cut 1 onion into 8 wedges. 3 Cut 1 green pepper into chunks. 4 Slice 2 tomatoes in half. 5 If using wooden skewers, soak in warm water for at least 10 minutes, to prevent them from catching fire. Cook

1. Put 3tbs oil into a small pan over a medium heat. When hot add 2tbs chickpea flour stir into oil, reduce heat and stir until the oil is absorbed and you have a paste. Don�t allow it to burn, aim for a nutty brown colour. Remove from heat and allow the paste to cool for 3 minutes. 2 Put the chickpea flour mixture into a bowl with the paneer, mango chutney, Tyga Masala No. 9, Ginger & Garlic Paste, Tyga Masala No. 23, 1 tsp Kashmiri Chilli (optional) and a good pinch of salt. Mix well and cover bowl with cling film and place in fridge to marinade for 15 minutes.
2. Thread the paneer, tomatoes, onions and peppers onto the wooden skewers. They are now ready to cook on a BBQ or grill.
3. Turn the kebabs frequently and baste with oil from time to time until evenly cooked and golden brown. This will take approximately 8 � 10 minutes. Serve with a leafy salad with red onion and tomatoes.

Wine Paring: TENUTA SANTOME ANNA 6 2017, Veneto, Italy The chicken in this dish boasts a delicious, tangy flavour from the yoghurt marinade. To complement this perfectly, we recommend the Santome Anna 6; a gorgeous blend of Chardonnay and Riesling grapes. Full of tropical fruit flavours, the wine gives off a subtle minerality, finishing spicy on the palate. It easily matches the light freshness of the chicken kebabs, blending in with spicy chilli whilst refreshing the mouth with every sip.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No 9: (paprika, Garlic, ginger, onion, cardamom, clove, cinnamon, fennel, cumin, coriander, turmeric, MUSTARD grd, garam masala & mint leaves). Tyga Masala No. 23: (Ground Garam masala, Ground Cumin, Ground Turmeric, yoghurt powder, MILK, lime powder, ground black pepper). Kashmiri Chilli