2 tbsp. tikka masala curry paste
430g Greek yogurt
salt & pepper
900g skinless/boneless chicken thighs, cut into pieces
15g cilantro
2 tsp. coconut sugar
1½ inch (4cm) ginger, finely chopped
2 garlic cloves, chopped
¼ cup (60ml) + 2 tbsp. olive oil
juice of 1 lime, divided
1 cucumber, sliced
4 servings of spicy cilantro yogurt sauce (as posted on 16-3-23)
2 tbsp. cilantro, chopped to serve
If using wooden skewers, soak them in water for 30 minutes.
Combine the tikka masala paste with 1 cup (285g) of yogurt and season with salt and pepper. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
Place the cilantro, coconut sugar, ginger, garlic, ¼ cup of olive oil and ½ the lime juice in a food processor and blitz until smooth. Stir in remaining ½ cup (145g) of yogurt, season with salt and pepper and set aside.
In the meanwhile, toss the cucumber with the remaining lime juice, season with salt and pepper and set aside.
Heat the 2 tablespoons of olive oil in a non-stick skillet over a medium/high heat. Thread the chicken onto the skewers, place into the hot skillet and cook for 8-10 minutes, turning every few minutes until cooked through on both sides.
Serve the skewers with spicy cilantro yogurt sauce and cucumber salad, and garnish with freshly chopped cilantro.
