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WINE CHOICE: Maray Viognier
Limari Valley, Atacama
Chicken Masala
Rich with spices and the smokiness of the grill – you control the chilli heat!
Not familiar with Viognier? Do not fear, the Viognier grape is renowned for making some of the most exquisitely ripe wines you’ll every come across. It’s not so long since most Viognier was produced in southern France, but these days, it can be found just about anywhere (albeit in relatively smallish pockets of production). It’s even beloved by India, because it pairs so well with spicy food. In fact, the more spice, the better it performs – the spice simply grabs the fruit from within the glass and softens the blow to your taste buds beautifully. We think you’ll enjoy this or any of our Viogniers> with these chicken skewers.
Recipe
- INGREDIENTS
- Chicken thigh fillets or breasts
- Garam Masala spice blend – or masala curry paste
- Fresh red chilli
- 100ml creme fraiche
- Popadom crisps (those ones that are about the size of a jam jar lid)
- FOR THE RAITA
- 100ml Greek yoghurt
- 1/2 tsp of minced garlic and ginger
- 4 tbsp chopped fresh mint and coriander
- 1/4 cucumber grated and squeezed
- 2 tsp lime juice
- Mix 2 tbsp of Garam Masala into 100ml of creme fraiche and season. If you like spicy, then add some heat here – cayenne pepper, chilli powder, chilli flakes etc.
- Cut chicken into pieces about 2cm and put in the bowl with the spiced creme fraiche – marinade in fridge for as long as possible, a couple of hours is great, if it’s 10 minutes it will do.
- Skewer the chicken and cook on a hot BBQ or a griddle – or you can grill it.
- For the Raita, just mix all of the ingredients together.
- Take a popadom crisp, add a dollop of Raita, place a piece of chicken on top and sprinkle with a little garam masala. Pop a little slice of chilli and a coriander leaf (or mint leaf) on top.