Chicken Tikka Kebabs
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 3 tsp Paprika
- • 2 tsp Ground Coriander
- • 2 tsp Ground Cumin
- • 2 tsp Garam Masala
- • 1.5 tsp Turmeric
- • 1 tsp Ground Ginger
- • 1 tsp Garlic Powder
- • 1 tsp Salt
- • 1/4 tsp Black Pepper
- • 1/4 tsp Cayenne Pepper
- • 2 tbsp Tikka Seasoning Mix
- • 4 large Chicken Breasts (cut into chunks)
- • 3 tbsp 0% Fat Yoghurt
- • juice of 1 Lemon
- • 2 drops Red Food Colouring (optional )
- • Low Calorie Cooking Spray
Preparation Steps
Mix all of the ingredients together & place in a glass jar. Preferably one with a tight lid
Cut the chicken breasts into chunks about the size and thickness of a chicken nugget. Place into a non-reactive bowl
Add the lemon juice and mix well so all of the pieces are coated
Add 2 tbsp of the Tikka Seasoning Mix and mix well. Then add the yoghurt (and food colouring if you're using it) and mix well. Cover with clingfilm and place in the fridge for at least 1 hour
Pre-heat an oven to 200°C
Thread the chicken onto the bamboo skewers. Spray the chicken skewers with low calorie cooking spray
Heat a cast iron griddle pan (or mist a frying pan with Frylight & heat, if you don't have one). When the pan is very hot, add the chicken, and cook on each side until the chicken colours
Once coloured on all sides, place the chicken in the oven for 5-10 minutes until the chicken is cooked through