Tandoori chicken skewers Recipe

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  • Low-fat






1 hr

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


  • 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


  • Mix together the yogurt, lime or lemon juice, curry paste and 1tsp salt in a large shallow non-metallic dish.

  • 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.

  • 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.

  • 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.

  • Serve hot skewers on a bed of basmati rice with mango salsa and the wedges of lime.

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Top Tip

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.