Chicken Tikka Masala Kebabs
2015-10-10- Cuisine: Party Ideas
- Course: Main Course
- Skill Level: Intermediate
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.
Ingredients
- 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
- KEBABS:
- 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
Method
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.