Skinny Chicken Tikka with Mint Sauce
Ingredients
- 100g lean Chicken breast, cut into cubes
- 2 bamboo skewers
Marinade
- ½ tsp Curry powder
- ½ tsp red Chili powder
- ¼ tsp Coriander powder
- 1 clove Garlic, minced
- 1cm Ginger, grated
- juice of 1 Lime
- a couple of drops of Cochineal (red coloring if desired)
- salt
- pepper
Mint Sauce
- 1 bunch Mint, leaves separated
- handful Coriander leaves
- 1 green Chili, the smaller the hotter (so choose one to suit your taste)
- 1 cm piece of Ginger – finely chopped
- 2 tsp white Vinegar
- salt
Method
- Put all the marinade ingredients in a bowl with the chicken pieces, coat on all sides and leave it in the fridge overnight
- Soak the bamboo skewers in water for about 20 minutes
- Pre-heat oven to high
- Thread the chicken pieces on the skewers, then grill for 10 – 15 minutes turning to cook all sides
- In the meantime, heat the ginger with a little water and stir until the raw smell goes
- Add the mint and coriander leaves. Heat until the leaves shrink to ¼ the volume. Then add the chili and salt. Take off the heat and cool
- Transfer the mint mixture to a food processor and add the vinegar and blend until fine and smooth
- Serve as the dipping sauce for the tikkas
Serve with:
- raw onion rings OR Dry Fried Onion Rings
- raw tomato cut into little cubes
- raw cucumber cubes
NOTE: The mint sauce goes well with kebabs also.
