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Chicken tikka skewers with carrot and coconut koshimbir
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Prep Time:
85 minutes
Cook Time:
10 minutes
Total Time:
95 minutes
Elevate your BBQ game with flavorful Indian chicken tikka skewers this season!
Ingredients:
  • 84.00 gm lemon juice
  • 1 small red chilli, chopped
  • 2cm piece fresh ginger, finely grated
  • 1 garlic clove, chopped
  • 2 tsp garam masala
  • 3/4 tsp ground turmeric
  • 250.00 ml natural yoghurt
  • 600g chicken thigh fillets, cut into 4cm pieces
  • 4 chapati breads
  • 40.00 ml shredded fresh mint leaves, plus extra to serve
  • 62.50 gm mango chutney
  • Steamed basmati rice, to serve
  • 2 carrots, grated
  • 1/2 small red onion, finely chopped
  • 16.25 gm shredded coconut
  • 62.50 ml chopped fresh coriander leaves, plus extra to serve
  • 1 long green chilli, finely chopped
Instructions:
  • In a small food processor or blender, combine oil, lemon juice, chili, ginger, garlic, and spices until smooth. Add half of the yogurt and blend to create a paste. Season the mixture. Coat chicken in the paste in a large glass or ceramic bowl. Refrigerate for 1 hour. Thread chicken onto skewers.
  • Preheat a greased barbecue hotplate to medium-high heat. Grill chicken skewers for 3 to 4 minutes on each side until cooked through. Grill chapattis for 30 seconds on each side until they begin to char.
  • While waiting, prepare the Carrot and Coconut Koshimbir by mixing all the ingredients in a bowl and then seasoning with salt and pepper.
  • In a small bowl, mix mint with the remaining yoghurt and season with salt and pepper. Serve the skewers with chutney, rice, chapatti, the yoghurt mixture, koshimbir, and garnish with extra mint and coriander leaves.

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