Chicken Tikka Skewers

• 140 g raw Skinless chicken breast (4.9 oz raw)
• 70 g Nonfat Greek yogurt (⅓ cup)
• 3 g raw (1 clove) Garlic
• 3 g raw Fresh ginger (0.1 oz raw)
• 1.5 g Paprika (⅔ tsp)
• 1.5 g Curry powder (¾ tsp)
• 0.5 g Ground cumin (¼ tsp)
• 5 g Lemon juice (1 tsp)
• 0.8 g Salt (⅛ tsp)
• 8 g raw Fresh mint (½ cup chopped)
• 8 g raw Fresh cilantro (½ cup chopped)
• 5 g Lime juice (1 tsp)
• 2 g raw Fresh green or red chili (0.1 oz raw)

You'll need: 2 skewers (soak wooden ones for 10 minutes), Bowl, Small blender or knife, Grill pan or broiler, Grater, Meat thermometer (helpful).

Method

1. Marinate the chicken

   Grate the garlic and ginger into a bowl. Mix in 40 g (about 3 tbsp) of the yogurt, the paprika, curry powder, cumin, lemon juice and most of the salt. Cut the chicken into 2.5 cm (1 inch) cubes, coat them well and leave for 10 minutes, or up to a day in the fridge.

   The yogurt marinade keeps lean chicken breast juicy under high heat.

2. Make the mint chutney

   Blitz the mint and cilantro leaves, the rest of the yogurt, the lime juice, the chili and the last pinch of salt in a small blender until bright green. Or chop the herbs and chili very finely and stir them in.

   Use only the leaves and thin stems. Thick stems make the chutney stringy.

3. Grill the skewers

   Thread the chicken onto the skewers. Cook in a hot grill pan or under a hot broiler for 8–10 minutes, turning every 2 minutes, until charred in spots and cooked through to 74°C (165°F).

   Let the excess marinade drip off before cooking. Too much yogurt steams instead of charring.

4. Serve

   Serve the skewers hot with the mint chutney for dipping.

   The chutney also makes a great dressing for salads.

Swaps

• Chicken breast → Firm paneer (120 g)A vegetarian tikka. Grill it until golden at the edges.
• Greek yogurt → Coconut yogurtA dairy-free marinade and chutney.