First posted: Dec 15, 2015

Tikka Chicken Skewers



Cooks in:        Serves:6-8

For the skewers
  • 8 skinless, boneless chicken thighs, cut into 2cm cubes ½ cup plain yoghurt
  • Juice and zest of 1 lemon
  • A pinch each of salt and freshly ground black pepper
  • 1 level tsp each of cumin and medium curry powder
  • 1 tsp grated fresh ginger

  • 1 clove garlic, crushed
  • 8 bamboo skewers, cut in half and soaked in water for 15-20 minutes
Tikka Chicken Dipping Sauce
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 level tsp each of cumin and medium curry powder
  • 4-6 green cardamom pods, bruised to crack them open and release the seeds
  • 1 cinnamon stick
  • 1 level tsp dried chilli flakes
  • 2 tsp grated fresh ginger
  • 1 clove garlic, finely chopped
  • 1 tin chopped, peeled tomatoes
  • 1 Tbsp tomato ketchup 1 level tsp sugar, or more to taste
  • 1-2 Tbsp double thick yoghurt (or coconut cream for a change)

What to do

1. Mix the chicken and all other ingredients for the skewers together in a large mixing bowl, cover and leave to rest overnight or at least 30 minutes if possible. Then, spear the chicken pieces onto the skewers and set aside.

2. For the sauce, heat the olive oil and butter together in a medium-sized pot. When the butter starts to foam add in the dry spices, cook for a minute or until fragrant; add in the ginger and garlic and cook for another minute. Add in the tomatoes, ketchup and sugar. Leave to simmer for 15-20 minutes, or longer if you have the time as this will really coax all the flavours out of the ingredients. Stir through the yoghurt just before serving.

3. Just before serving, heat your bbq or braai grill, or a griddle pan on these stove, and then cook the chicken skewers, turning from time to time, for about 10 minutes, or until cooked through and lightly charred.

4. Remove from the heat and serve with the sauce and a scattering of fresh coriander leaves.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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