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Hariyali Chicken, Wattleseed Naan, Bush Tomato and Quandong Chutney
Recipe by Kishwar Chowdhury
Try this delicious Aussie twist on the traditional Indian Hariali kebab.
- Steps
- Ingredients
Ingredients
Bush Tomato and Quandong Chutney
Chicken Hariali Kebab
Wattleseed Naan
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Steps
- Heat a piece of BBQ charcoal until glowing red.
- For the Bush Tomato and Quandong Chutney, place quandongs, bush tomato, chilli, cinnamon, ¾’s of the ginger, vinegar and sugar with 3 cups of water into a saucepan and season with salt.
- Place on low heat, cover with a lid and simmer for 40 minutes.
- In the meantime, place oil into a small frypan. Add the ginger and fry until crispy.
- Once chutney has reduced to less than half of its volume and has thickened, remove from the heat and stir crispy ginger through. Remove cinnamon stick and chillies to serve.
- For the Chicken Hariali Kebab, place onion, garlic, chilli, saltbush, ginger and parsley into a blender and process until smooth. Pour over the chicken thighs.
- Add yoghurt, cumin, sumac, lime juice, oil and season well with salt and pepper. Mix by hand until evenly coated. Set aside to marinate for 20 minutes.
- Position a small metal bowl in the centre of the marinating chicken. Transfer the hot coal to the small bowl. Spoon 2 teaspoons butter onto coal, cover bowl tightly with a lid and allow chicken to smoke for 15 minutes.
- Heat a frypan over medium high heat. Add oil and remaining butter. Add the marinated smoked chicken and cook on each side until well charred and cooked through. Transfer to a bowl and immediately add a squeeze of desert lime juice, cumin, sumac and salt. Set aside to rest.
- For the Wattleseed Naan, place yeast, sugar and warm water into a small bowl and set aside for 10 minutes.
- Place flour, yoghurt and salt into the bowl of a stand mixer and mix with a dough hook on low speed.
- Slowly add the yeast mixture and increase the speed to medium, ensuring all flour is incorporated.
- Mix on medium speed for 6-8 minutes until the dough comes together around the dough hook and is lifting almost off the bottom of the bowl.
- Transfer dough to an oiled bowl, brush a little oil over the top of the dough and cover the bowl with a tea towel. Set aside in a warm place to rise until almost doubled in size, about 20-30 minutes.
- Meanwhile, place wattleseeds and black sesame seeds into a small saucepan and toast until they start to pop. Pour into a bowl to cool then mix in pepper berry salt.
- Heat a cast iron pan over medium high heat.
- Portion dough into 12 x 50g balls. Spread a little oil onto a clean work surface. Roll out dough thinly, brush with melted butter and sprinkle with wattleseed mixture.
- Place naan into pan, seeded side up. Cook until dough bubbles and a good char appears on base. Flip naan over in the pan and cook briefly, to avoid burning seeds. Remove from the heat and set aside in a clean tea towel. Repeat with remaining naan.
- Brush naans with additional butter and sprinkle with more garnish if desired. Cut diagonally to serve.
- Serve chicken with desert limes and naan and chutney on the side.
