Ingredients
- 700g boneless chicken thighs, cut into chunks
- 150g natural yoghurt
- 2 tbsp tikka curry paste
- 1 tbsp lemon juice
- 2 garlic cloves, grated
- 1 thumb-sized piece ginger, grated
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1 tsp sea salt
- 1 tbsp neutral oil
- 150g pineapple chunks, fresh or tinned and drained
- To Serve:
- Naan breads
- Mint yoghurt
- Sliced red onion
- Cucumber
- Fresh coriander
Nutrition (per serving)
- Calories: 410
- Protein: 40g
- Fat: 21g
- Carbs: 16g
Method
- Put the yoghurt, tikka paste, lemon juice, garlic, ginger, paprika, cumin, garam masala, salt and oil into a bowl.
- Mix well to make a thick marinade.
- Add the chicken and coat every piece thoroughly.
- Cover and marinate in the fridge for at least 2 hours.
- Thread the chicken onto skewers, alternating with pineapple chunks.
- Cook on a hot BBQ, grill or oven grill for 12 to 15 minutes, turning regularly.
- The chicken should be cooked through with lightly charred edges.
- Serve with naan, mint yoghurt and salad.
Notes
The pineapple is optional, but it adds a nice sweet edge against the tikka spices. For a more traditional version, leave it out and use peppers or onions instead.