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Tikka chicken skewers with tomato salad, rice & yogurt

Tikka chicken skewers with tomato salad, rice & yogurt

Cooking the chicken under a hot grill means it chars and crisps around the edges, taking on a smoky flavour, a bit like it would in a traditional tandoori oven.

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HealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • PlusPreparation time 10 minutes + soaking

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  • 200g Essential Basmati Rice, rinsed until the water runs clear
  • 60g pack tikka marinade
  • 150g Essential Natural Yogurt
  • 8 Essential British Chicken Thigh Fillets, cut into chunks
  • 3 large Essential Tomatoes, chopped
  • 1 small Essential Red Onion, finely sliced
  • 1 green chilli, finely chopped (deseeded if liked)
  • 25g pack coriander, roughly chopped
  • 1 tsp Cooks' Ingredients Chaat Masala
  • 1 Essential Lemon, juice


  1. Preheat the grill to high and soak 8 wooden skewers in cold water, or use metal ones. Line a baking tray with foil. Cook the rice according to pack instructions. Put the marinade in a large bowl and combine with 50g of the yogurt. Add the chicken and mix until thoroughly coated.

  2. Thread the chicken onto the skewers, put onto the tray and grill for 15 minutes, turning halfway through, or until the chicken is cooked, the juices run clear and there is no pink meat.

  3. Meanwhile, make the salad by combining the tomatoes, onion, chilli, coriander, chaat masala and lemon juice. Season and serve alongside the chicken skewers with the rice and the remaining yogurt.

Cook’s tip

To mellow the taste of raw red onion, put the slices in a bowl and cover with cold water. Soak for 10 minutes before draining thoroughly and adding to the salad.


Typical values per serving when made using specific products in recipe


1,808kJ/ 430kcals



Saturated Fat












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