Chicken tikka skewers with carrot and coconut koshimbir

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How to make Chicken tikka skewers with carrot and coconut koshimbir

  • Yield : 4
  • Prep Time : 1:25
  • Cook Time : 0:10
  • Total Time : 1:35

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1 small red chilli, chopped
  • 2cm piece fresh ginger, finely grated
  • 1 garlic clove, chopped
  • 2 teaspoons garam masala
  • 3/4 teaspoon ground turmeric
  • 1 cup natural yoghurt
  • 600g chicken thigh fillets, cut into 4cm pieces
  • 4 chapati breads
  • 2 tablespoons shredded fresh mint leaves, plus extra to serve
  • 1/4 cup mango chutney
  • Steamed basmati rice, to serve

Carrot and coconut koshimbir

  • 2 carrots, grated
  • 1/2 small red onion, finely chopped
  • 1/4 cup shredded coconut
  • 1/4 cup chopped fresh coriander leaves, plus extra to serve
  • 1 long green chilli, finely chopped
  • 2 tablespoons lemon juice

Method

  • Step 1 Place oil, lemon juice, chilli, ginger, garlic and spices in a small food processor or blender. Blend until smooth. Add 1/2 the yoghurt. Blend to form a paste. Season. Place chicken in a large glass or ceramic bowl. Add paste. Toss to coat. Refrigerate for 1 hour. Thread chicken onto skewers.
  • Step 2 Heat a greased barbecue hotplate and grill on medium-high heat. Cook chicken skewers on hotplate for 3 to 4 minutes each side or until cooked through. Cook chapattis on grill for 30 seconds each side or until beginning to char.
  • Step 3 Meanwhile, make Carrot and Coconut Koshimbir: Combine all ingredients in a bowl. Season with salt and pepper.
  • Step 4 Combine mint and remaining yoghurt in a small bowl. Season with salt and pepper. Serve skewers with chutney, rice, chapatti, yoghurt mixture, koshimbir and extra mint and coriander leaves.

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