Chicken Tikka Skewers with Mint Raita

• 800 gchicken breast, cut into 4cm cubes
• 3garlic cloves, minced
• 20 gfresh ginger, grated
• salt
• 400 gfull-fat Greek yoghurt, divided
• 2 tbsptikka masala paste
• 30 mllemon juice
• 150 gcucumber, grated and squeezed dry
• 1garlic clove, crushed
• 1 tspground cumin
• 15 gfresh mint, finely chopped
• Black pepper
• 4naan breads (optional)
• 4 tbspmango chutney (optional)

Method

1. 1In a large bowl, whisk 200 g of the yoghurt with the tikka paste, minced garlic, grated ginger and the lemon juice into a thick, deep-orange marinade. The raw garlic and ground spices in the paste will mellow and develop in the yoghurt as it sits; that's the aim of marinating, so don't shortcut it. Season generously with salt and stir through the chicken cubes until every piece is properly coated.
2. 2Cover and marinate for 30 minutes in the fridge. Give the chicken the full 30 minutes so the marinade has time to cling.
3. 3Make the raita: stir the remaining 200 g yoghurt together with the squeezed-dry cucumber (squeeze it harder than feels reasonable; watery raita is sad raita), chopped mint, crushed garlic and the ground cumin. Season with salt and pepper, taste, then chill until needed.
4. 4If using wooden skewers, soak them in water during the 30-minute marination. Thread the chicken onto eight skewers, leaving small gaps between the cubes.
5. 5Heat a griddle pan or grill to high. Cook the skewers in two batches if needed, turning onto all sides for 10–12 minutes per batch, until charred in patches and the thickest chicken reaches 75°C for 30 seconds. Reduce the heat if the marinade catches before the centres cook.
6. 6Check the thickest cube on each batch with a thermometer; give it longer if needed. Keep the cooked first batch on a warm plate while the second cooks.
7. 7Rest the skewers for 2 minutes so the juices settle back into the meat instead of pouring out the moment you bite in.
8. 8Divide the eight skewers between four plates, two each, with the mint raita. Add the optional warm naan and mango chutney if using.

Per serving

kcal

452

protein

72g

fibre

0.8g

carbs

9.2g

fat

12.6g