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Main course · Indian

Punjabi-Style Chicken Tikka with Charred Pepper Salad

45 min Serves 4 ~341 kcal/serving ~£8.80 (£2.20/serving) Gluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 650 g chicken breast fillets, diced
  • 150 g natural yoghurt
  • 4 garlic cloves
  • 15 g fresh ginger, grated
  • 2 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 0.5 tsp ground turmeric
  • 1 lemon, juiced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 red onion, sliced
  • 2 tbsp vegetable oil
  • 10 g fresh coriander, chopped

Nutrition (per serving)

Calories
341 kcal
Protein
41.6 g
Carbohydrate
13.4 g
of which sugars
9.7 g
Fat
12.6 g
of which saturates
2.4 g
Fibre
4 g
Salt
0.33 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mix the chicken with the natural yoghurt, garlic, ginger, kashmiri chilli powder, garam masala, ground turmeric and half the lemon juice, and marinate for at least 30 minutes.

  2. 2

    Thread the chicken onto skewers and grill under a hot oven grill or on a griddle for 12-14 minutes, turning, until charred in places and cooked through with no pink remaining and the juices running clear.

  3. 3

    Meanwhile, toss the red pepper, yellow pepper and red onion with the vegetable oil and griddle or grill for 6-8 minutes until softened and charred at the edges.

  4. 4

    Toss the charred vegetables with the remaining lemon juice and the chopped coriander.

  5. 5

    Serve the chicken tikka on top of the charred pepper salad with rice.

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