2 teaspoons Patak’s tikka masala spice paste
2 tablespoons natural plain yoghurt , plus extra to serve
3 fresh red chillies
2 skinless free-range chicken breasts
1-2 little gem lettuces
½ a bunch of fresh coriander (15g)
For the marinade, finely grate the zest of 1 lemon and reserve for garnish, then halve and squeeze the juice into a small bowl. Add 1 teaspoon of oil, the paste and yoghurt, then mix well.
Trim, halve and deseed the chillies, then add to the marinade. Slice the chicken into 2cm chunks and add to the mix.
Toss together to coat, then place in the fridge to marinate for at least 2 hours, preferably overnight.
When you’re ready to cook, remove the chicken mixture from the fridge, and pick out and tear the chilli into smaller pieces. Starting with the chicken, thread the ingredients onto skewers, alternating between the ingredients, as you go. Remember to add strawberries as you go.
Pour any remaining marinade over the the top and drizzle with a little oil.
Put a dry, non-stick pan on a medium heat, add the skewers and cook for 7 to 10 minutes, or until the chicken is cooked through, turning no more than three times and seasoning on the first turn with a little sea salt.
Trim the lettuce, then click off leaves to make little cups. Shave the chicken, pineapple and chilli off the skewers with a sharp knife, then scatter over the reserved lemon zest and pick over the coriander leaves (if using).
Slice the remaining lemon into wedges for squeezing over and serve with the lettuce cups and a dollop of yoghurt, if you like
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