Tandoori Chicken Skewers

Name: Tandoori Chicken Skewers
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 4 boneless skinless chicken breasts; 1 tbsp lemon juice; 1 tsp salt; 200 g Greek yogurt; 0.5 onion; 1 tbsp grated fresh ginger; 1 tsp crushed garlic; 1 green chili; 2 tsp garam masala; 2 tbsp tandoori curry paste; 1 mango; To serve; chopped mango

South Asian kebabs of chicken, greek yogurt and mango, seasoned with ginger and chilli and grilled. It comes to the table with chopped mango and spring onions.

23 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 8 min · 23 min total
Difficulty: medium

1
Mix the chicken with the lemon juice and salt in a bowl. Cover the bowl and set aside in the refrigerator for about 20 minutes, turning the chicken occasionally.
20 min
2
In a food processor, combine the curry paste ingredients and blend to a smooth paste. Add the chicken, cover and refrigerate for at least 3hrs or preferably overnight. Remove the chicken from the fridge 30mins before cooking.
3
Take the chicken pieces from the bowl and shake off as much of the marinade as possible. Thread onto skewers. Barbecue or grill for 8 to 10 mins, turning occasionally, until the meat is cooked and slightly charred.
10 min
4
Serve with chopped mango and spring onions.