Chicken Tikka Boti Skewers with Mint Chutney
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Ingredients
- 700 g boneless chicken thighs, diced
- 150 g natural yoghurt
- 3 garlic cloves
- 15 g fresh ginger, grated
- 1.5 tsp kashmiri chilli powder
- 2 tbsp vegetable oil
- 20 g fresh mint leaves
- 20 g fresh coriander
- 1 lemon
Nutrition (per serving)
- Calories
- 365 kcal
- Protein
- 35.4 g
- Carbohydrate
- 5.4 g
- of which sugars
- 3.8 g
- Fat
- 22.2 g
- of which saturates
- 5.3 g
- Fibre
- 2 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the natural yoghurt, garlic cloves, fresh ginger and kashmiri chilli powder in a bowl, add the diced chicken thighs and turn to coat well.
- 2
Cover and marinate in the fridge for at least 30 minutes, or longer if you have time.
- 3
Thread the chicken onto skewers and brush with the vegetable oil.
- 4
Cook under a hot grill or on a griddle pan for 10-12 minutes, turning often, until charred in places and cooked through with no pink remaining.
- 5
Blend the fresh mint leaves and fresh coriander with the juice of the lemon and a splash of water to make a smooth chutney.
- 6
Serve the skewers hot with the mint chutney.
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