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About Recipe

An incredibly quick and easy chicken dish that you can get done in 20-30 minutes. And it’s so dang tasty that you’ll have people left, right and centre coming back for more.


Chicken Tikka skewers (makes roughly 8-10 skewers):

1.25 kg of boneless chicken thighs cut into bite-size chunks

1 cup of natural yoghurt

1 tablespoon of fresh lemon juice

2 teaspoons of ground cumin

1 teaspoon of ground coriander

1 teaspoon garam masala

1/2 teaspoon of garlic powder

1 pinch of ground cinnamon

1 thumb-sized piece of fresh ginger peeled and grated

1/2 teaspoon of black pepper

1 teaspoon of salt

Cucumber Raita:

1 cucumber halved length-ways, cored and diced into centimeter cubes

1 cup natural yoghurt

1/2 clove of garlic grated

A pinch of ground cumin

A pinch of ground coriander

A pinch of salt

Cooking Procedure


n n Cucumber Raita:n n n n n Mix all of the ingredients for the cucumber raita in a bowl. Set aside. n n n nnn n Chicken Tikka Skewers:n n n n n Put your chicken, yoghurt, lemon juice, cumin, ground coriander, garam masala, garlic powder, cinnamon, ginger, black pepper and salt in a bowl and mix everything together.  n n n n n n Marinade overnight if possible, or just continue with the recipe if you don't have the time. n n n n n n Next, preheat the oven to 225 degrees C (435 degrees F), then switch the oven to the grill setting. n n n n n n If you're using wooden skewers, soak them in water for about 10 minutes. This will prevent the skewers from burning in the oven. n n n n n n Thread the chicken on your skewers, then place them on an ovenproof wire rack or on a roasting rack. Put the roasting rack over any kind of tray or roasting pan. Cook the skewers under the hot oven for about 7 minutes, take them out, turn them over/grill and then cook for another 2-3 minutes so that the chicken is coloured on both sides. n n n n n n Serve your chicken tikka skewers with the cucumber raita. n n n nnn  n

See Recipe Procedure


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