Chicken tikka kebabs with Indian salad

Chicken tikka kebabs with Indian salad

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(16 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

    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
    Chillies

    Chilli

    chill-ee

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

  • 1 small onion, finely sliced
    Onion

    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 tortillas wraps or chapatis
    Tortilla

    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, questions and tips

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leamac83
7th Feb, 2009
5.05
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
5th Aug, 2008
......i served mine with homemade raita and lime pickle....YUM!
meghan195
5th Aug, 2008
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
31st Jul, 2008
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
9th Jan, 2008
4.05
Tasted great and was really easy to make. We had it with rice and loved it!
jeanius
2nd Dec, 2007
5.05
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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