Chicken Tikka Masala
Servings
4serves
Servings
4serves
Ingredients
Instructions
  1. Soak eight wooden skewers in cold water for about 20 minutes.
  2. Meanwhile, combine tikka masala paste with 1 cup of yoghurt and season well.
  3. 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.
  4. Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.
  5. 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.
  6. Serve the skewers with coriander dressing and cucumber salad.