• 3-4 chicken breasts (about 600g), cut into bite-size pieces
  • 150g natural yogurt, plus extra to serve (optional)
  • 2 tbsp tikka masala curry paste
  • 2 garlic cloves, crushed or finely grated
  • thumb-sized piece of ginger, peeled and grated
  • 2 large naans (we used round naans)
  • handful of coriander, chopped

To serve


  • STEP 1

    Put the chicken in a bowl with the yogurt, curry paste, garlic and ginger. Mix everything together and leave for at least 20 mins to marinate, or chill overnight. Will keep covered and chilled for a day.

  • STEP 2

    Heat the air-fryer to 180C. Thread the chicken onto skewers – you’ll need between four and eight. If your air-fryer is big enough to hold the longer skewers, then use four, otherwise use eight shorter ones or cut them in half. (Alternatively, air-fry the chicken in pieces for 15-20 mins, turning halfway, until cooked through. You may need to do this in batches.)

  • STEP 3

    Warm the naans following pack instructions – the microwave is a good option as it tends to soften them, which is helpful for wrapping around the chicken. Or, splash the breads with water, then toast.

  • STEP 4

    Serve the naans topped with the chicken, chopped coriander, a drizzle of yogurt, if you like, and accompaniments of your choice.

Recipe tip

You could heat up the leftover marinade until piping hot, then drizzle over the kebabs. (It needs to be cooked before serving as it is initially used to coat raw chicken.)

Recipe from Good Food magazine, July 2024


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