- 4 Servings
- Capable cooks
Makeover your weekly cooking repertoire with these quick and easy chicken tikka masala skewers.
Ingredients
- 2 tablespoons tikka masala curry paste
- 1 1/2 cups (420g) thick Greek-style yoghurt
- 1kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces
- 1 bunch coriander
- 2 teaspoons caster sugar
- 4cm piece ginger, finely chopped
- 2 garlic cloves, chopped
- 1/4 cup (60ml) extra virgin olive oil
- Juice of 2 limes
- 1 telegraph cucumber, thinly sliced
- 2 tablespoons sunflower oil
Method
- Step 1Soak 8 wooden skewers in cold water for 20 minutes.
- Step 2Meanwhile, combine tikka masala paste with 1 cup (280g) yoghurt and season well. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
- Step 3Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside.
- Step 4Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.
- Step 5Heat sunflower oil in a pan over medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.
- Step 6Serve the skewers with coriander dressing and cucumber salad.
- Low carb
- Lower gi
Nutrition
2956 kj
Energy
45g
Fat Total
11g
Saturated Fat
3g
Fibre
53g
Protein
213mg
Cholesterol
633.89mg
Sodium
19g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Jessica Brook & Phoebe Wood
- Image credit: Mark Roper
- Publication: Taste.com.au
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