Chicken tikka kebabs with Indian salad
Chicken tikka kebabs with Indian salad might be just the main course you are searching for. This recipe serves 4 and costs $2.82 per serving. One serving contains 463 calories, 46g of protein, and 10g of fat. 111 person have tried and liked this recipe. It is a budget friendly recipe for fans of Indian food. From preparation to the plate, this recipe takes around 1 hour. A mixture of cucumber, onion, tomato, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by BBC Good Food. With a spoonacular score of 95%, this dish is outstanding. Similar recipes include Chicken Tikka Masalan Indian, Boka Dushi (Dutch West Indian Chicken Kebabs), and Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney.
Servings: 4
Cooking duration: 60 minutes
Ingredients:
½ cucumber, chopped
2 tbsp tikka masala paste (we used Patak's)
8 soft flour tortillas wraps or chapatis
4 tbsp roughly chopped fresh coriander
1 green chilli, seeded and finely chopped
150ml pot low fat natural yogurt
1 small onion, finely sliced
700g skinless, boneless chicken breasts, cut into chunks
large tomato, chopped
Equipment:
bowl
wooden skewers
grill
aluminum foil
Cooking instruction summary:
Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight). Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you’re ready to serve with the meal.Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.
Step by step:
1. Mix the yogurt with the curry paste in a large bowl.
2. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight). Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you’re ready to serve with the meal.Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil.
3. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.
Nutrition Information:
