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Chicken tikka skewers
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Total Time:
30 minutes
Transform your kitchen into a tandoor oven for succulent chicken with a crispy exterior, using a simple spice paste and a surprising touch of sweetness from pineapple. Embrace controlled charring in the pan for delicious results.
Ingredients:
  • 2 lemons
  • olive oil
  • 2 teaspoons Patak's tikka masala spice paste
  • 2 tablespoons natural yoghurt plus extra to serve
  • ½ a small ripe pineapple
  • 3 fresh red chillies
  • 2 skinless free-range chicken breasts
  • 1-2 little gem lettuces
  • ½ a bunch of fresh coriander (15g) optional
Instructions:
  • Prepare the marinade by grating the zest of 1 lemon and squeezing its juice into a bowl. Mix in 1 teaspoon of oil, paste, and yoghurt. Peel and cut the pineapple into chunks, deseed and add chillies, then slice chicken and combine all in the marinade. Chill for at least 2 hours. Skewer chicken, pineapple, and chillies. Cook on medium heat for 7-10 minutes. Serve sliced and scattered with lemon zest, coriander, and a squeeze of lemon. Accompany with lettuce and yoghurt if desired.

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