Butter Chicken Kebabs

20 mins
Serves 2
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Directions

  1. 1Add all of the marinade ingredients to a bowl.
  2. 2Add all of the marinade ingredients to a bowl.
  3. 3Add all of the marinade ingredients to a bowl.
  4. 4Mix well before covering. Leave to marinate for a minimum of 1 hour.
  5. 5Mix well before covering. Leave to marinate for a minimum of 1 hour.
  6. 6Mix well before covering. Leave to marinate for a minimum of 1 hour.
  7. 7Make the garlic yoghurt sauce and pop in the fridge.
  8. 8Make the garlic yoghurt sauce and pop in the fridge.
  9. 9Make the garlic yoghurt sauce and pop in the fridge.
  10. 10Once ready to cook, make the naan by combining the flour and greek yoghurt.
  11. 11Once ready to cook, make the naan by combining the flour and greek yoghurt.
  12. 12Once ready to cook, make the naan by combining the flour and greek yoghurt.
  13. 13Split into two and set to one side.
  14. 14Split into two and set to one side.
  15. 15Split into two and set to one side.
  16. 16Next, thread the chicken onto skewers.
  17. 17Next, thread the chicken onto skewers.
  18. 18Next, thread the chicken onto skewers.
  19. 19Air fry for 12-15 minutes at 200 degrees celsius, turning part way through.
  20. 20Air fry for 12-15 minutes at 200 degrees celsius, turning part way through.
  21. 21Air fry for 12-15 minutes at 200 degrees celsius, turning part way through.
  22. 22Cook the fries according to instructions.
  23. 23Cook the fries according to instructions.
  24. 24Cook the fries according to instructions.
  25. 25Roll the dough balls on a floured surface.
  26. 26Roll the dough balls on a floured surface.
  27. 27Roll the dough balls on a floured surface.
  28. 28Transfer to a hot pan.
  29. 29Transfer to a hot pan.
  30. 30Transfer to a hot pan.
  31. 31Cook on each side for 3-4 minutes on one side before flipping for a further 2 minutes.
  32. 32Cook on each side for 3-4 minutes on one side before flipping for a further 2 minutes.
  33. 33Cook on each side for 3-4 minutes on one side before flipping for a further 2 minutes.
  34. 34Mix together the butter garlic and coriander.
  35. 35Mix together the butter garlic and coriander.
  36. 36Mix together the butter garlic and coriander.
  37. 37Brush over the naan on one side, flip for one more minute before removing from heat.
  38. 38Brush over the naan on one side, flip for one more minute before removing from heat.
  39. 39Brush over the naan on one side, flip for one more minute before removing from heat.
  40. 40Spread over the garlic yoghurt sauce made earlier, before adding the cherry tomatoes, red onion and coriander.
  41. 41Spread over the garlic yoghurt sauce made earlier, before adding the cherry tomatoes, red onion and coriander.
  42. 42Spread over the garlic yoghurt sauce made earlier, before adding the cherry tomatoes, red onion and coriander.
  43. 43Top with the cooked chicken skewer and fries if using.
  44. 44Top with the cooked chicken skewer and fries if using.
  45. 45Top with the cooked chicken skewer and fries if using.

Ingredients

  • 300 g thinly sliced chicken breast
  • 300 g thinly sliced chicken breast
  • 300 g thinly sliced chicken breast
  • 0.5 tbsp garam masala
  • 0.5 tbsp garam masala
  • 0.5 tbsp garam masala
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp ground coriander
  • 0.5 tsp ground coriander
  • 0.25 tsp ground turmeric
  • 0.25 tsp ground turmeric
  • 0.25 tsp ground turmeric
  • 2 tbsp fat free Greek yoghurt
  • 2 tbsp fat free Greek yoghurt
  • 2 tbsp fat free Greek yoghurt
  • 10 g reduced fat butter
  • 10 g reduced fat butter
  • 10 g reduced fat butter
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1.5 tsp chopped garlic
  • 1.5 tsp chopped garlic
  • 1.5 tsp chopped garlic
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 100 g self raising flour
  • 100 g self raising flour
  • 100 g self raising flour
  • 110 g fat free thick Greek yoghurt
  • 110 g fat free thick Greek yoghurt
  • 110 g fat free thick Greek yoghurt
  • 10 g reduced fat butter
  • 10 g reduced fat butter
  • 10 g reduced fat butter
  • 0.5 tsp chopped garlic
  • 0.5 tsp chopped garlic
  • 0.5 tsp chopped garlic
  • 2 sprigs fresh coriander chopped
  • 2 sprigs fresh coriander chopped
  • 2 sprigs fresh coriander chopped
  • 60 g Greek yoghurt
  • 60 g Greek yoghurt
  • 60 g Greek yoghurt
  • 0.5 tsp chopped garlic
  • 0.5 tsp chopped garlic
  • 0.5 tsp chopped garlic
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 sprig fresh coriander chopped
  • 1 sprig fresh coriander chopped
  • 1 sprig fresh coriander chopped
  • 4 cherry tomatoes quartered
  • 4 cherry tomatoes quartered
  • 4 cherry tomatoes quartered
  • 0.5 small red onion diced
  • 0.5 small red onion diced
  • 0.5 small red onion diced
  • 2 sprigs fresh coriander chopped
  • 2 sprigs fresh coriander chopped
  • 2 sprigs fresh coriander chopped
  • 80 g frozen fries
  • 80 g frozen fries
  • 80 g frozen fries

Equipment

bowlskewerair fryerpan

Tips

  • Add all of the marinade ingredients to a bowl. Mix well before covering. Leave to marinate for a minimum of 1 hour.
  • Make the garlic yoghurt sauce and pop in the fridge.
  • Next, thread the chicken onto skewers. Air fry for 12-15 minutes at 200 degrees celsius, turning part way through.
  • Cook the fries according to instructions.
  • Roll the dough balls on a floured surface. Transfer to a hot pan. Cook on each side for 3-4 minutes on one side before flipping for a further 2 minutes.
  • Mix together the butter garlic and coriander. Brush over the naan on one side, flip for one more minute before removing from heat.
  • Spread over the garlic yoghurt sauce made earlier, before adding the cherry tomatoes, red onion and coriander. Top with the cooked chicken skewer and fries if using.
  • Calories per portion: 595* (541 without fries)
  • Protein: 50.15g
  • Fat: 14.2g
  • Carbs: 53.5g
Butter Chicken Kebabs | Clip Recipe