Chicken Tikka Skewers

• Chicken breast(700 g)
• Greek yogurt(180 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Lemon(1)
• Garam Masala(2 tsp)
• Paprika(2 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Salt(1½ tsp)
• Olive oil(1 tbsp)
• Basmati Rice(250 g)
• Butter(20 g)
• Stock cube(1)
• Coriander(15 g)
• Cucumber(1)
• Red Onion(1)
• Vinegar(1 tbsp)
• Honey(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cut {Chicken breast} into large bite-size pieces suitable for skewers. Finely grate {Garlic}, grate {Ginger}, and zest then juice half of the {Lemon}. In a bowl, mix {Greek yogurt}, {Garlic}, {Ginger}, lemon zest, {Garam Masala}, {Paprika}, {Cumin}, {Turmeric}, {Salt}, and {Olive oil}. Add the chicken and coat well.

   ~10 min

2. 2

   Thread the marinated chicken onto skewers. Let the skewers stand while you start the rice.

   ~5 min

3. 3

   Rinse {Basmati Rice}. Add it to a saucepan with {Butter}, crumbled {Stock cube}, and 500ml water. Bring to a boil, cover, reduce the heat, and cook until tender.

   ~14 min

4. 4

   Meanwhile, slice the {Cucumber} and thinly slice the {Red Onion}. Toss with the juice from the remaining half of the {Lemon}, {Vinegar}, {Honey}, and {Black pepper}. Roughly chop the {Fresh cilantro}.

   ~5 min

5. 5

   Heat a grill pan or large frying pan over medium-high heat. Cook the skewers for 10–12 minutes, turning occasionally, until the chicken is lightly charred in spots and cooked through.

   ~12 min

6. 6

   Fluff the rice and fold through half the {Fresh cilantro}. Serve the chicken skewers over the rice with the cucumber-onion salad alongside, and scatter over the remaining {Fresh cilantro}.

   ~0 min