Friday, 5 October 2012

Tandoori chicken skewers - Recommended Recipe!

Tandoori chicken skewers - serves 4, preparation 10 mins plus marinating time, cooking 10-12 mins 

3 tbsp tandoori paste
225g Greek-style yoghurt
4 skinless chicken breast fillets, cut into chunks
4 naan breads
Sliced cucumbers, chopped tomatoes, fresh coriander, shredded spring onions
Raita dip, to serve

    1. Mix the tandoori paste and yoghurt.  Stir in the chicken and leave to marinate for 10 minutes to 1 hour at room temperature, or put in the fridge if  marinating for longer.
    2. Preheat a barbeque or grill to a medium-high heat.  Thread the chicken onto 12 small skewers (soaked, if wooden) and cook on the barbeque or on a foil-lined grill pan for 10-12 mins, turning once, until golden and cooked through.
    3. Sprinkle the naan breads with a little water.  Put on the barbeque or under the grill and toast for 1 minute on each side.
    4. Serve the chicken skewers with the cucumber, tomato, coriander and spring onions in small bowls, with the warm naan bread and raita on the side.
    Per serving - 335 kcalories, carbohydrate 41g, fat 19g, saturated fat 13g.

    Source - Asda instore magazine.