Instructions
- It is best to soak wooden skewers in water whilst prepping the chicken. Cut them to the size of the pan or tray you are cooking them in.
- In a bowl or food bag, mix together yoghurt, tandoori masala, garlic and the lemon juice.
Add red food colouring if you want your tandoori chicken red. - Add cubed chicken breast and stir to coat.
- Placing cutup cubes of chicken into a silver bowl into the tandoori yoghurt mixture
- For best results leave to marinate for 2 hours in the fridge.
If you have not got the time, just get straight on with threading the kebabs; they will still be delicious! - Thread the chicken onto the kebab sticks you should have between 4-6 sticks worth of chicken
Method Of Cooking:
- PAN/GRIDDLE: Spray the pan with spray oil and bring to medium heat, cook for about 20 minutes (10 minutes on each side, turning only once)
- AIR FRYER: Preheat to 180°C for 5 minutes, spray with oil and air fry for about 15 minutes. No need to turn halfway through.
- OVEN: Spray a foiled tray with oil and cook in a preheated oven at 200°C Fan / 220°C Conventional, 425°F / Gas mark 7 for about 25 minutes turning halfway through cooking time
- BBQ or Grill: spray bbq or grill with oil, cook on medium-high heat for 20 minutes, turning only once halfway through.Whichever method you use to cook your chicken tikka skewers, always check the chicken is cooked throughout.
- Serve with salad, ratia and a wedge of lemon. Or with rice or in a wrap.
Go to the next page to get the Amount Per Serving