Chicken Tikka Skewers

This recipe is part of our HexClad summer series collaboration - showcasing their hybrid cookware. “6-Ingredient Midweek Magic” = 1 stunning dinner! Tender chicken pieces, marinated in tikka paste, cooked on the stove or in the air fryer. Served with naan, yoghurt and quick pickled cucumber and radishes. Part of our 6 core Ingredients Midweek Magic recipe series. If you're using wooden skewers soak them in cold water for 20 mins beforehand, to stop them burning.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

cucumber ½ (sliced)
radish 50 g (sliced)
rice vinegar 2 tbsp
chicken breast 4 (chopped)
tikka masala paste 3 tbsp
natural yoghurt 100 g
mini naan 4

Method

Make the quick pickled vegetables

Finely slice the cucumber and radishes. (you can remove the seeds from the cucumber if you prefer).
Add the cucumber and radishes to a small bowl, sprinkle with the rice vinegar (you can add a pinch of sugar too if you like) then scrunch up with your fingers. Set aside until serving.

Cook the chicken

Preheat the air fryer to 200°C. Or you can pan fry these too.
Chop the chicken into long pieces. In a large bowl, combine the chicken and tikka paste, season with salt and pepper.
Thread the chicken onto the skewers.
Place the skewers into the air fryer and cook for 12 minutes or until the chicken is cooked through (internal temperature of 75°C). Alternatively you can cook the skewers in a hot pan for 8- 10 minutes.
Warm up the naans as per the packet instructions.

Plate Up

Plate up the chicken skewers with the naan, yoghurt and quick pickled cucumber and radish. Enjoy!

More recipes like this...