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Ingredients
- 2 tbsp. tikka masala curry paste
- 1½ cups (430g) Greek yogurt
- salt & pepper
- 2 lbs. (900g) skinless/boneless chicken thighs, cut into pieces
- 1 cup (15g) cilantro
- 2 tsp. coconut sugar
- 1½ inch (4cm) ginger, finely chopped
- 2 garlic cloves, chopped
- ¼ cup (60ml) + 2 tbsp. olive oil
- juice of 1 lime, divided
- 1 cucumber, sliced
- 4 servings of spicy cilantro yogurt sauce (see recipe in this pack)
- 2 tbsp. cilantro, chopped to serve
Prep Time:
20
Minutes
Directions
Cook Time:
10
Minutes
- If using wooden skewers, soak them in water for 30 minutes.
- Combine the tikka masala paste with 1 cup (285g) of yogurt and season with salt and pepper. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
- Place the cilantro, coconut sugar, ginger, garlic, ¼ cup of olive oil and ½ the lime juice in a food processor and blitz until smooth. Stir in remaining ½ cup (145g) of yogurt, season with salt and pepper and set aside.
- In the meanwhile, toss the cucumber with the remaining lime juice, season with salt and pepper and set aside.
- Heat the 2 tablespoons of olive oil in a non-stick skillet over a medium/high heat. Thread the chicken onto the skewers, place into the hot skillet and cook for 8-10 minutes, turning every few minutes until cooked through on both sides.
- Serve the skewers with spicy cilantro yogurt sauce and cucumber salad, and garnish with freshly chopped cilantro.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
