Tikka Masala Skewers

At the heart of these Tikka Masala Skewers lies a tantalizing marinade that infuses the chicken with a symphony of flavors. Combining tikka masala curry paste with Greek yogurt, cilantro, coconut sugar, ginger, garlic, olive oil, and the tang of lime juice, this marinade creates a harmonious balance of spicy, tangy, and aromatic elements. The chicken thighs soak up this delightful blend, resulting in tender and succulent bites with layers of complexity.

INGREDIENTS

2 tbsp. tikka masala curry paste

1½ cups (430g) Greek yogurt or coconut yogurt

salt & pepper

2 lbs. (900g) skinless/boneless chicken thighs, cut into pieces

1 cup (15g) cilantro

2 tsp. coconut sugar

1½ inch (4cm) ginger, finely chopped

2 garlic cloves, chopped

¼ cup (60ml) + 2 tbsp. olive oil

juice of 1 lime, divided

1 cucumber, sliced

4 servings of spicy cilantro yogurt sauce (Posted in blog)

2 tbsp. cilantro, chopped to serve

DIRECTIONS

If using wooden skewers, soak them in water for 30 minutes.

Combine the tikka masala paste with 1 cup (285g) of yogurt and season with salt and pepper. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.

Place the cilantro, coconut sugar, ginger, garlic, ¼ cup of olive oil and ½ the lime juice in a food processor and blitz until smooth. Stir in remaining ½ cup (145g) of yogurt, season with salt and pepper and set aside.

Meanwhile, toss the cucumber with the remaining lime juice, season with salt and pepper and set aside.

Heat the 2 tablespoons of olive oil in a non-stick skillet over a medium/high heat. Thread the chicken onto the skewers, place into the hot skillet and cook for 8-10 minutes, turning every few minutes until cooked through on both sides.

Serve the skewers with spicy cilantro yogurt sauce and cucumber salad, and garnish with freshly chopped cilantro.