Chicken tikka bites with mint yoghurt
25 min
Serves 4
2 plants
*estimate per serving
Spicy, juicy chicken with a cool dip. Good hot or cold.
See all the swaps free - make your free accountMake ahead: Keeps 2 days in the fridge.
Products we've checked
400g chicken breast, cubed
100g Greek yoghurt
100g Greek yoghurt, for the dip
Other ingredients
2 tsp garam masala
1 tsp kashmiri chilli powder
1 tsp ground cumin
2 cloves garlic, crushed
3cm fresh ginger, grated
1 lemon, juice
small bunch fresh mint, chopped
1 pinch sea salt
What to do
- 1
Mix 100g yoghurt with the spices, garlic, ginger, lemon and salt.
- 2
Stir in the chicken. Leave for 10 minutes, or overnight.
- 3
Heat the grill to high.
- 4
Thread onto skewers or spread on a tray.
- 5
Grill for 12 to 15 minutes. Turn halfway.
- 6
Mix the rest of the yoghurt with mint. Serve as a dip.
Good to know: Cook chicken until there is no pink inside.
Photo: Photo by Anil Sharma on Pexels