Chicken tikka kebabs with Indian salad

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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.

Per serving

559 kcalories, protein 54g, carbohydrate 79g, fat 5.3 g, saturated fat 1g, fibre 3.9g, salt 1.53 g

Latest comments and suggestions

• Jean

  02 December 2007

  Jean rated and commented on this recipe

  

  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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• nikweston22

  09 January 2008

  nikweston22 rated and commented on this recipe

  

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

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• hot_pink

  31 July 2008

  hot_pink commented on this recipe

  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.

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• Meghan

  05 August 2008

  Meghan commented on this recipe

  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.

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• Meghan

  05 August 2008

  Meghan commented on this recipe

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

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• Leamac83

  07 February 2009

  Leamac83 rated and commented on this recipe

  

  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!

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• cooky

  20 March 2009

  cooky commented on this recipe

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

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• jaimee

  19 April 2009

  jaimee commented on this recipe

  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.

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• Caroline

  16 June 2009

  Caroline rated and commented on this recipe

  

  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

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• Vicki Food

  01 July 2009

  Vicki Food commented on this recipe

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

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• laureana

  15 September 2009

  laureana commented on this recipe

  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!

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• laureana

  15 September 2009

  laureana rated this recipe

  

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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
• 1 green chilli , seeded and finely chopped
• 1 small onion , finely sliced
• 4 tbsp roughly chopped fresh coriander
• 8 soft flour tortillas wraps or chapatis

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 1 hr

Low-fat

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
• 1 green chilli , seeded and finely chopped
• 1 small onion , finely sliced
• 4 tbsp roughly chopped fresh coriander
• 8 soft flour tortillas wraps or chapatis

Per serving

559 kcalories, protein 54g, carbohydrate 79g, fat 5.3 g, saturated fat 1g, fibre 3.9g, salt 1.53 g

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