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Tikka chicken skewers with tomato salad, rice & yogurt
Cooking the chicken under a hot grill means it chars and crisps around the edges, taking on a smoky flavour, a bit like it would in a traditional tandoori oven.
Low in saturated fat
1 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
PlusPreparation time 10 minutes + soaking
Ingredients
200g Essential Basmati Rice, rinsed until the water runs clear
60g pack tikka marinade
150g Essential Natural Yogurt
8 Essential British Chicken Thigh Fillets, cut into chunks
3 large Essential Tomatoes, chopped
1 small Essential Red Onion, finely sliced
1 green chilli, finely chopped (deseeded if liked)
25g pack coriander, roughly chopped
1 tsp Cooks' Ingredients Chaat Masala
1 Essential Lemon, juice
Method
Preheat the grill to high
and soak 8 wooden skewers
in cold water, or use metal
ones. Line a baking tray with
foil. Cook the rice according
to pack instructions. Put the
marinade in a large bowl and
combine with 50g of the
yogurt. Add the chicken and
mix until thoroughly coated.
Thread the chicken onto
the skewers, put onto the
tray and grill for 15 minutes,
turning halfway through, or
until the chicken is cooked,
the juices run clear and there
is no pink meat.
Meanwhile, make the salad
by combining the tomatoes,
onion, chilli, coriander, chaat
masala and lemon juice.
Season and serve alongside
the chicken skewers with the
rice and the remaining yogurt.
Cook’s tip
To mellow the taste of raw red onion, put the slices in a bowl and cover with cold water. Soak for 10 minutes before draining thoroughly and adding to the salad.
