Chicken tikka kebabs with Indian salad

Chicken tikka kebabs with Indian salad

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(11 ratings)

Cook: 1 hr Including 30 minutes to marinate

Easy

Serves 4
Low-fat version of the classic dish

Nutrition and extra info

Nutrition: per serving

  • kcal559
  • fat5.3g
  • saturates1g
  • carbs79g
  • sugars0g
  • fibre3.9g
  • protein54g
  • salt1.53g
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Ingredients

  • 150ml pot low fat natural yogurt
  • 2 tbsp tikka masala paste (we used Patak's)
  • 700g skinless, boneless chicken breasts, cut into chunks
  • ½ cucumber, chopped
  • large tomato, chopped

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 green chilli, seeded and finely chopped

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 small onion, finely sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp roughly chopped fresh coriander
  • 8 soft flour tortilla wraps or chapatis

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

Method

  1. 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).

  2. 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.

  3. 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.

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Comments (16)

martus's picture
5

Lovely and easy to adjust. I used 2 tbsp of tandoori spice mix powder and threw the chicken breasts on to a griddle pan for 10 mins. Served with fresh tomato salad with onion and coriander! Very tasty and low cal.

warthogbe's picture

Superb recipe - followed it pretty much to the letter - the only change I had to make was extending the cooking time on the grill by about 5 minutes, as there was a fair amount of excess yogurt on the chicken. Lovely, healthy meal.

liliaf's picture
5

made this to go with the spiced flat breads what a lovely
meal

bryony9's picture

I serve with homemade tzatziki. Total yoghurt, one clove crushed garlic, grated cucumber, drizzle of vinaigrette all mixed together. (when you have grated cucumber, sprinkle with salt and squeeze out excess water by hand before adding).

cyclops33's picture
4

The first time I tried this I used Pataks Tikka Masalla paste,it was nice but I felt it needed more heat,so I tried it with Pataks vindaloo paste that was seriously good.What I like is the simplicity of the dish purists may scoff because the marinade is not prepared with fresh spices but Patak does a good job without the hassle.

laureana's picture
5

gorgeous!! we all loved these, i added mushrooms and peppers to the skewers and served with a little rice, yum! i also added more curry paste as i wanted more spice. so easy but looked very impressive!

kira000's picture

Yummy! For something a bit different, try alternating pieces of chicken with big chunks of mango. Tastily fruitilicious!

chedges's picture
3

They were quite nice, and i think i'd have them again, but i still haven't found a really tasty marinated chicken kebabs.........if anyone knows of any please let me know! The flavour was pretty mild (not talking about the heat here) perhaps I need to use more curry paste-used the rogan josh one i also use for the indian salmon fish cakes from here wish I LOVE

jaimee's picture

the chicken itself was easy and tasted wonderful, just the right amount of zing. the salad however, was a bit of a let down, next time I will omit it completely, and just add rice and dhal.

lauralamb's picture

Very nice and very easy!! grilled them but would put them in the oven or bbq next time!

leamac83's picture
5

Yummy!!! I served these in wholemeal pitta with the indian salad and raita. They were so tasty, much better than a fatty kebab from the takeaway. These are now my friday night treat. Scrumdiddilyumptious!

meghan195's picture

......i served mine with homemade raita and lime pickle....YUM!

meghan195's picture

I made this for dinner and it was absolutely delicious, and also healthy! I left some of the chicken marinading over night and had it for my lunch the next day...if I thought last nights was tasty, the chicken that had marinated over night was even tastier!! My advice would be to cook the kebabs slowly, so they dont burn and are juicy. I used more tikka paste than recommended too, as i like it spicy.

hot-pink's picture

I used the marinade on the chicken, then served it cooked with chapatti's, raita, chutney and the salad, and it was delicious. Would use more tikka paste next time, just to give it a little bit more kick.

nikweston22's picture
4

Tasted great and was really easy to make. We had it with rice and loved it!

jeanius's picture
5

This was an easy recipe that can be prepared in advance. It is quicker and tastier than any take-a-way version.

The salad was fresh tasting, I will use this to accompany lots of other foods.

We all loved it.

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