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Great batch recipe - serves 4 people for dinner and 2 servings for lunch.
Serves: 6 Time: 15 minutes
Ingredients
2 tbsp. tikka masala curry paste
430g Greek yogurt
salt & pepper
900g skinless/boneless chicken thighs, cut into pieces
15g coriander
2 tsp. honey
4cm ginger, finely chopped
2 garlic cloves, chopped
60ml + 2 tbsp. olive oil
juice of 1 lime, divided
1 cucumber, sliced
2 tbsp. cilantro, chopped to serve
4 x folded flatbreads (100 calorie ones), toasted
Sauce Ingredients
10g coriander
75g Greek or natural yogurt
half a lime juiced
1 tsp. honey
2 cloves garlic
salt & pepper, to taste
Method
If using wooden skewers, soak them in water for 30 minutes.
Meanwhile, place all the dressing ingredients into a high-speed blender or food processor, and blitz until well combined.
Combine the tikka masala paste with 285g of yogurt and season with salt and pepper.
Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
Place the coriander, honey, ginger, garlic, 60ml of olive oil and ½ the lime juice in a food processor and blitz until smooth.
Stir in remaining 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 griddle pan over a medium/high heat (alternatively use an airfryer). Thread the chicken onto the skewers, place into the hot pan and cook for 8-10 minutes, turning every few minutes until cooked through on both sides.
Serve the skewers with yogurt sauce and cucumber salad, and garnish with freshly chopped coriander and your toasted flatbreads.
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Rosie ❤️
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