This is such a simple thing to make, and common too, but the special thing about this is the coriander yoghurt dressing. It really makes it extra tasty. I made the skewers with the dressing and salad for a tasty low carb dinner, then the next day cooked another skewer and had it in a mountain bread rye wrap for lunch. I love these wraps as they are so light and don't make you feel overly full.
This recipe is also from the October 2011 Delicious magazine, but it's not on Taste.com so I've put the details here - slightly modified...
Chicken tikka masala skewers with coriander dressing
2 tbs tikka masala paste
1 1/2 cups Greek style yoghurt (I used Farmer's Union Light Greek Style Yoghurt)
1kg skinless chicken fillets, cut into 3cm pieces
1 bunch coriander
2 tsp caster sugar
4cm piece ginger, finely chopped
2 garlic cloves, chopped
2 tbs olive oil
juice of 2 limes
I served this with a salad of snow pea sprouts, seeded cucumber, mung bean sprouts and cherry tomatoes.
- Soak 8 wooden skewers in cold water for 20 mins
- Combine tikka masala paste with 1 cup yoghurt and season well.
- Coat the chicken in the marinde and refridgerate for at least 15 mins (I usually leave for it for a couple of hours)
- Place the coriander, including stalks and leaves, sugar, garlic, ginger, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Sir in the remaining yoghurt and set aside.
- Place chicken skewers under a hot grill, cook until charred, usually around 5 mins each side (depending on how thickly you've cut your chicken) turning once.
Serve with the salad and dressing.
For the wrap I used one and a half pieces mountain bread putting the half piece in the centre of the full one - this makes it less flimsy. Put down a layer of baby spinach and some left over salad, or just some cucumber and sprouts then add the chicken from one skewer, top with dressing and roll up! Enjoy..