Chicken Tikka Skewers
Ingredients
- 6 tablespoons tikka masala paste (recipe is below)
- 2 red peppers deseeded and cut into chunks.
- 20 button mushrooms cut in halves.
- 4 skinless chicken breasts(diced)
- 6 boneless chicken thighs(diced)
- For the sauce:
- 4 tablespoons olive oil
- 25g butter
- 4 onions peeled and sliced.
- 2 x 400g tins of chopped tomatoes.
- 4 tablespoons tomato purée
- 2-3 tablespoons mango chutney
- 300ml natural Greek yogurt
- chopped coriander leaves, to serve
Recipe for Tikka paste
In a blender, blend 6 garlic cloves, a thumb-sized piece of peeled ginger. 1 red chilli, 2 teaspoons ground cumin and 2 teaspoon of ground coriander, 1 teaspoon of each of the following turmeric, paprika and garam masala, and the seeds from 4 cardamoms Add a little vegetable oil to bind the paste together. This will keep in the fridge for up to a week or freeze for a month.
Method
1. In a large bowl put the chicken, cut into large chunks and add the masala paste and half of the yogurt. Leave to marinate for a minimum of an hour but not longer than 6 hours.(the lactic acid can cause the chicken to toughen)
2. Heat the olive oil and butter in a non-stick pan, add the onions and a pinch of salt. Cook for 10 mins.
3. Now add the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and cook over a gentle heat for 15 mins.
4. At the end stir through the mango chutney, the remainder of natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months.
5. Thread the chicken pieces and peppers onto bamboo skewers which have been soaked in water to prevent them from burning.
6. You can choose to bake the chicken skewers at 180◦c for 20 minutes or air fry at 190 for 12 minutes.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
Recipe Developed By
