Recipe | Chicken tikka masala skewers with coriander dressing

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INGREDIENTS

  • 2 tablespoons tikka masala 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

1.Soak 8 wooden skewers in cold water for 20 minutes.

2.Meanwhile, 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.

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3.Place 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.

  1. Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.

5.Heat sunflower oil in a pan over medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.

6.Serve the skewers with coriander dressing and cucumber salad. (Delicious.com)



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