Search

Tandoori chicken skewers

(15 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Tandoori chicken skewers
Tandoori chicken skewers
  • Serves: 6

  • Cooking time:

The succulent mango salsa is a perfect compliment for the easy-to-prepare spicy chicken

Ingredients

  • 6tbsp natural yogurt
  • 1 tbsp lime or lemon juice
  • 2tbsp tandoori curry paste
  • 500g (1lb 2oz) skinless chicken breast fillets
  • 1 large green pepper, deseeded

For the mango salsa:

  • 1 ripe mango, flesh diced
  • 2 spring onions, finely chopped
  • 1tbsp lime or lemon juice
  • Boiled basmati rice and lime wedges to serve

Tandoori curry paste has a medium hot flavour; if you prefer something spicier use a Madras paste. For a milder flavour use korma or tikka masala paste. Instead of serving with rice, remove cooked chicken and peppers from skewers and serve in warm chapattis with salad and the salsa.

Method

  1. Mix together the yogurt, lime or lemon juice, curry paste and 1tsp salt in a large shallow non-metallic dish.
  2. Cut the chicken fillets into 5cm (1in) chunks and add to the curried yogurt, tossing well to coat. Cover and leave to marinate at room temperature for 1hr.
  3. Cut the pepper into small squares. Thread the chicken and pepper onto eight metal skewers. Cook the skewers under a medium pre-heated grill for 12-15 mins, turning occasionally until the chicken is cooked through and is lightly charred in places.
  4. While the skewers are cooking make the salsa: mix together the mango, spring onions and lemon or lime juice and season with salt and freshly ground black pepper.
  5. Serve hot skewers on a bed of basmati rice with mango salsa and the wedges of lime.

Your rating

Average rating

  • 4
(15 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99