| Servings | serves |
Ingredients
- 2 tablespoons Tikka Masala Curry Paste
- 1 ½ cups Greek Yoghurt
- 1 kg Chicken Thigh Fillets trimmed and cut into 3cm pieces
- 1 bunch Coriander
- 2 teaspoons Caster Sugar
- 4 cm Ginger finely chopped
- 2 cloves Garlic Cloves chopped
- ¼ cup Extra Virgin Olive Oil
- 2 Lime juiced
- 2 tablespoons Sunflower Oil
- 1 Cucumber thinly sliced
Ingredients
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Instructions
- Soak eight wooden skewers in cold water for about 20 minutes.
- Meanwhile, combine tikka masala paste with 1 cup of yoghurt and season well.
- Coat the chicken in the marinade, then cover and refridgerate for 15 minutes. Place the coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining ½ cup yoghurt. Season. Set aside.
- Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.
- Heat sunflower oil in a pan over medium-high heat. Thread chicken on to skewers, then cook, turning, for 8-10 minutes until they are cooked trough.
- Serve the skewers with coriander dressing and cucumber salad.
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