Chicken Tikka Masala Skewers with Bell Peppers and Onions

Tender grilled chicken tikka masala skewers with colorful bell peppers and onions, marinated in a creamy and flavorful yogurt-based sauce. Served with a refreshing mint chutney.

Prep Time

25 minutes

Total Time

40-45 minutes (plus marinating time)

Calories

455

Level

Easy

Yields

4 servings

Cost

£3.31

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Ingredients

Servings

1.5lbsBoneless, skinless chicken breasts(Cut into 1-inch cubes)

£7.50

1cupPlain Yogurt (full fat or Greek)(Drained of excess water for a thicker marinade)

£1.20

2tablespoonsGinger-Garlic Paste(Equal parts grated ginger and garlic, or store-bought paste)

£0.35

2tablespoonsLemon Juice(Freshly squeezed)

£0.20

2teaspoonsGaram Masala

£0.15

1teaspoonTurmeric Powder

£0.05

1teaspoonsChili Powder or Kashmiri Chili Powder(Adjust to your spice preference)

£0.05

1teaspoonCumin Powder

£0.05

1teaspoonCoriander Powder

£0.05

1teaspoonSalt(To taste)

2tablespoonsVegetable Oil or Ghee(For grilling)

£0.10

1Red Bell Pepper(Cut into 1-inch pieces)

£0.80

1Yellow Bell Pepper(Cut into 1-inch pieces)

£0.85

1Onion(Cut into 1-inch pieces)

£0.40

0.5cupMint Chutney(Store-bought or homemade)

£1.50

Total Cost

£13.25

£3.31 per serving

The Method

1
**Prepare the Marinade:** In a large bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt.
2
**Marinate the Chicken:** Add the chicken cubes to the marinade and mix well, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor.
3
**Prepare the Skewers:** If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. Thread the chicken, bell peppers, and onions onto the skewers, alternating the ingredients. You can arrange each skewer with roughly 4-5 chicken pieces.
4
**Grill the Skewers:** Preheat your grill to medium-high heat. Lightly brush the grill grates with vegetable oil or ghee to prevent sticking.
5
**Cook the Skewers:** Place the skewers on the grill and cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
6
**Serve:** Remove the skewers from the grill and let them rest for a few minutes before serving. Serve hot with a side of mint chutney.

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My Notes

Nutrition Information

Nutrition per serving (285g)

455 kcal / 1904 kJ

Carbs

12g

5% of RDA

Fat

21g

30% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

7 g

8% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer flavor, add 1 tablespoon of melted butter or ghee to the marinade.

If you don't have a grill, you can bake the skewers in a preheated oven at 400°F (200°C) for 20-25 minutes, turning halfway through.

To make mint chutney, blend fresh mint leaves, cilantro, green chilies, ginger, garlic, lemon juice, and a pinch of salt until smooth. Add a little water to adjust the consistency.

Marinating the chicken for longer results in more tender and flavorful skewers.

Cooking Equipment

Grill

Mixing Bowls

Skewers (wooden or metal)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, add 1 tablespoon of melted butter or ghee to the marinade.

If you don't have a grill, you can bake the skewers in a preheated oven at 400°F (200°C) for 20-25 minutes, turning halfway through.

To make mint chutney, blend fresh mint leaves, cilantro, green chilies, ginger, garlic, lemon juice, and a pinch of salt until smooth. Add a little water to adjust the consistency.

Marinating the chicken for longer results in more tender and flavorful skewers.

Chicken Tikka Masala Skewers with Bell Peppers and Onions

Ingredients

The Method