A simple recipe for Chicken Tikka skewers with cubes of chicken marinated in Tandoori Masala,
yoghurt, onion, ginger and garlic, then grilled.
1kg chicken thigh or breast fillets, cut into cubes
2 tbsp Spice Fusion Tandoori Masala
6 tbsp natural yoghurt
½ small onion, finely chopped
5cm ginger, grated
2 cloves garlic, crushed
Place chicken in a bowl with Tandoori Masala, yoghurt, onion, ginger, garlic and a pinch
of salt and mix well.
Cover and leave in refrigerator for 4 hours to marinate.
Drain chicken from marinade and thread cubes onto metal or pre-soaked bamboo skewers,
pressing pieces close together.
Heat grill, then cook kebabs for 15-20 minutes, basting with any remaining marinade
and turning occasionally during cooking, until well browned and cooked through.
This recipe also works well with boned leg of lamb.
