Barbecued Chicken Tikka Skewers

158saves
1hour20min


2441 people made this

What's not to love about chicken marinated in yoghurt and spices, cooked on the barbie and served with warm Lebanese bread?

Yakuta

Ingredients
Serves: 4 

  • 3 chicken breast fillets, cut into chunks
  • 4 long skewers
  • For the marinade
  • 1 cup natural yoghurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons salt, or to taste
  • For the sauce
  • 20g butter
  • 1 clove garlic, crushed
  • 1 green chilli, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons salt, or to taste
  • 1 cup passata or tomato puree
  • 1 1/4 cups thickened cream
  • 1 large bunch fresh coriander, freshly chopped

Directions
Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

  1. In a large bowl, combine yoghurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and salt. Stir in chicken, cover and put in the refrigerator for 1 hour.
  2. Thread chicken onto skewers and discard remaining marinade. Cook the kebabs on the barbecue or under the grill until chicken is cooked through, about 5 minutes on each side.
  3. For the sauce: Melt butter in a heavy frying pan over medium heat. Fry garlic and chilli for 1 minute. Add cumin, paprika and salt.
  4. Stir in tomato passata or puree and cream. Simmer on low heat until sauce thickens, about 20 minutes.
  5. Add cooked chicken and simmer for 10 minutes.
  6. Transfer to a serving platter and garnish with fresh coriander.

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Reviews (10)

jenwren59
4

Altered ingredient amounts. REDUCE SALT - 09 May 2010

leon
by
3

Altered ingredient amounts. Cut the salt in half like others said, and probably used a little less cream, marinated for probably four hours - but did the rest as is. - 04 Nov 2008

CHTHONIC1239
by
2

Altered ingredient amounts. This recipe was so delicious that my toes curled up, I fell over in a pleasure-induced coma, and floated to heaven! I will never have to get a takeaway again for my favourite dish! The other reviews are right, I used one teaspoon of salt for the marinade and one teaspoon of salt for the sauce, and that was plenty. I also added a teaspoon of garam masala to the sauce. Since it was rainy and dark outside, I couldn't use my barbecue, so I baked the chicken, and it came out perfectly fine. I like extra sauce to soak my rice, so next time I will either add less chicken or more cream and passata. The restaurant I used to frequent put some thinly sliced almonds for garnish so I may try that next time too. - 14 Jul 2008

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