Tikka Masala Skewers
Serves
6
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
2 tbsp. tikka masala curry
1½ cups (430g) Greek yogurt
2 lbs. (900g) skinless/boneless chicken thighs, cut into pieces
1 cup (15g) cilantro, chopped
2 tsp. coconut sugar
1½ inch (4cm) ginger, finely
chopped
2 garlic cloves, chopped
¼ cup (60ml) + 2 tbsp. olive oil
1 cucumber, sliced
4 servings of spicy cilantro yogurt sauce (see recipe in this library)
2 tbsp. cilantro, chopped to serve
salt & pepper
juice of 1 lime, divided
Nutrition
(Per Serving)
Calories
390
Fats
21 g
Protein
39 g
Carbs
13 g
Instructions
- If using wooden skewers, soak them in water for 30 minutes.
- Combine the tikka masala paste with 1 cup (285g) of yogurt and season with salt and pepper. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
- Place the cilantro, coconut sugar, ginger, garlic, ¼ cup of olive oil and ½ the lime juice in a food processor and blitz until smooth. Stir in remaining ½ cup (145g) of yogurt, season with salt and pepper and set aside.
- In the meanwhile, toss the cucumber with the remaining lime juice, season with salt and pepper and set aside.
- Heat the 2 tablespoons of olive oil in a non stick skillet over a medium/high heat. Thread the chicken onto the skewers, place into the hot skillet and cook for 8-10 minutes, turning every few minutes until cooked through on both sides.
- Serve the skewers with spicy cilantro yogurt sauce and cucumber salad, and garnish with freshly chopped cilantro.