Tandoori-Style Chicken Skewers with Tikka Masala Curry

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
4-6 4-6
Tandoori-Style  Chicken  Skewers  with  Tikka  Masala  Curry
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 8 free-range skinless chicken breasts
  • 100g tikka masala curry paste
  • 6 tbsp vegetable oil2 red onions, finely chopped
  • 4 cloves garlic, crushed5cm piece of ginger, grated
  • 15g coriander, chopped
  • 2 fresh chillies, chopped
  • 2 x 400g canned cherry tomatoes
  • 60g tomato paste
  • 1 x 400ml can coconut milk or cream
  • 1 cup chicken stock (optional)
  • Sea salt and freshly ground black pepper
To serve:
  • Butternut, cubed and roasted
  • Beetroot, thickly sliced and roasted
  • Baby brinjals, halved and roasted
  • Fresh chillies
  • Juice of a lemon
  • Pink pickled onions
  • Fresh coriander
  • Thick Greek yoghurt
  • Naan bread
  • Method

  • 1
    Cut the chicken breasts into quarters and marinate in 2 tablespoons of vegetable oil with 30g of the tikka masala curry paste. Place in the fridge for 30 – 60 minutes.
  • 2
    Blend the red onions, garlic and ginger in a food processor to a smooth paste. Fry with canola oil for 3 minutes over a low heat in a Le Creuset 30cm Signature Buffet Casserole.Add the remaining 70g tikka masala paste and fry for 2 minutes until fragrant. Add the coriander, chillies, canned tomatoes and tomato paste. Mix to combine and slowly simmer for 8-10 minutes, stirring every so often until the sauce thickens. Add the coconut milk or cream and simmer for another 30 – 40 minutes. Add a little chicken stock to loosen the sauce to the preferred consistency. Season to taste.
  • 3
    Add the butternut, beetroot and roast baby brinjals to the finished curry. Thread the marinated chicken breast quarters onto skewers and place on a baking tray under a hot grill, turning after 3-4 minutes, they should have a slight char. Once the chicken is cooked, remove from the heat, squeeze over lemon juice.
  • 4
    Serve with the pink pickled onions, fresh coriander, Greek yoghurt and naan bread.