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Chicken Tikka Masala Kebabs


Recipe Info

  • Servings : 4-6
  • Prep Time : 35m
  • Cook Time : 10m
  • Ready In : 45m

Make our cover recipe this month, thread small amounts for braai snacks, or add more for a more meaty braai main.


  • PASTE:
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 2 tsp garam masala
  • 1 (2 inch) piece peeled fresh ginger
  • 2 tsps sea salt
  • 2 tbsp peanut oil
  • 2 tbsp tomato paste
  • 2 fresh red chillis
  •  1 small bunch coriander
  •  2 tbsp dessicated coconut
  • 2 tablespoons tikka masala paste (as above)
  • 2 cups Greek-style yoghurt
  • 2kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1 bunch coriander
  • 2 tsp caster sugar
  • 4cm piece ginger, finely chopped
  • 2 garlic cloves, chopped
  • 1/4 cup olive oil
  • 2 limes, juiced
  • 1 cucumber, thinly sliced


Step 1

Make the Tikka Masala Paste: In a dry skillet, toast cumin and coriander seeds until fragrant. Transfer to a mortar and grind using a pestle until finely ground. Transfer to the bowl of a small food processor, along with ginger, salt, oil, tomato paste, chillis, coriander, coconut, process until a smooth paste is made.

Step 2

Soak 20 wooden skewers in cold water for 20 minutes.

Step 3

Meanwhile, combine tikka masala paste with 1 cup yoghurt and season well. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.

Step 4

Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside.

Step 5

Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.

Step 6

Preheat braai to medium hot. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.

Step 7

Serve the skewers with lime wedges, coriander dressing and cucumber salad.

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