PREP TIME: 15 minutes + 1 hour to marinate
COOKING TIME: 30 minutes
MAKES 6 servings
These flavor-packed skewers make a fantastic party appetizer. This recipe uses store-bought tikka masala curry paste, so they are super easy to make. If you are ambitious, you can make your own curry paste. The cooling cilantro dipping sauce adds a sharp and tangy contrast to the robust flavors of the spiced chicken.
CHICKEN TIKKA
1 whole boneless, skinless chicken breast (about 14 oz/400 g)
½ cup (120 ml) full-fat yogurt
3 tablespoons all-natural Indian tikka masala curry paste
Juice of ½ lemon
½ teaspoon fine sea salt
CILANTRO-LIME DIPPING SAUCE
¾ cup (180 ml) full-fat yogurt
½ cup (120 ml) 2-Minute Homemade Mayonnaise (here)
Zest and juice of 2 limes
3 tablespoons chopped fresh cilantro
¼ teaspoon freshly ground black pepper
¼ teaspoon fine sea salt
Stevia to taste (optional)
Chopped fresh cilantro, for garnish
SPECIAL EQUIPMENT
Bamboo skewers, soaked in water for 15 minutes
- Marinate the chicken: Cut the chicken breasts into 1-inch (2.5-cm) cubes and place in a large mixing bowl. Add the rest of the ingredients for the chicken, stir well, and refrigerate for 1 hour.
- Make the dipping sauce: Simply mix all of the ingredients in a bowl and store in the refrigerator until needed.
- Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper. Thread 2 or 3 pieces of chicken onto each bamboo skewer and place the skewers on the sheet pan. Place the pan in the oven and bake the chicken for 30 minutes, until golden brown and no longer pink in the center. Serve the skewers with a bowl of the dipping sauce, garnished with chopped fresh cilantro. Store any leftovers in the refrigerator for up to 3 days.
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