Green tikka paste is packed with coriander, and has a rich, deep taste that’s ideal for marinades
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Put the tikka paste into a large bowl with the yogurt and mix well. Cut the chicken into even, bitesized chunks, add to the bowl and toss to coat. Cover, chill in the fridge and leave to marinate for at least 1 hour, but ideally overnight. If using wooden skewers, soak them in cold water for at least 30 minutes before using
When ready to cook, preheat the grill to high and line a large baking tray with foil. Thread the chicken onto 8 skewers, then place onto the tray and discard any leftover marinade. Cook, turning regularly, for 15-20 minutes, or until golden, thoroughly cooked, there is no pink meat and the juices run clear
Grill the naans according to pack instructions, then tear into smaller pieces for sharing. Put the skewers onto a serving plate, then scatter with the coriander and serve with the naans.
Try the paste swirled through yogurt and served with poppadoms as a delicious dip
Typical values per serving when made using specific products in recipe
Energy | 2,240kJ/ 534kcals |
|---|---|
Fat | 23g |
Saturated Fat | 7g |
Carbohydrates | 48g |
Sugars | 7.8g |
Fibre | 4.7g |
Protein | 32g |
Salt | 3g |
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