A popular dish all over the world originated from South Asia.  These are small boneless pieces of chicken cut to equal size, marinated in spices and lemon juice, vinegar or yogurt.  You must marinate the chicken prior to cooking and leave it for 30 minutes at least or if you wish it can be prepared a day before but I normally will leave it for 30 minutes as I feel this is long enough for the spices to coat the chicken and leave a delicious taste.

I have added beetroot for colour however paprika or tandoori paste can be added if desired instead.

Suitable for: Gluten free, Substitute for Dairy free & for SCD Yogurt (colitis)

Prep Time : 35-40 mins

Serves       : 4-6 people


3 large chicken breast
6 green chillies (Strength varies please be cautious)
4 garlic cloves peeled
2 inches ginger peeled
1 whole pre-cooked beetroot (for colour)
1 tbsp red wine vinegar
1 ½  tsp salt or to taste
1 tsp coriander powder
1 tsp cumin powder
¼ tsp red chilli (optional)
½ tsp turmeric powder
Juice of ½ lemon


  1. Chop the chicken into bite size cubes ready to be put onto skewers

  2. Blend all the ingredients together into smooth paste except for the chicken, a pestle and mortar can be used if desired instead of a blender

  3. Marinate the chicken in the paste and leave for 30 minutes

  4. Thread the chicken pieces onto skewers and barbeque or grill

  5. Turn the chicken so that it is evenly cooked under medium heat for 15-20 minutes or until cooked through and brown

  6. Serve with naan, salad and your choice of chutney


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