Skinny Chicken Tikka with Mint Sauce


  • 100g lean Chicken breast, cut into cubes
  • 2 bamboo skewers


  • 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


  1. Put all the marinade ingredients in a bowl with the chicken pieces, coat on all sides and leave it in the fridge overnight
  2. Soak the bamboo skewers in water for about 20 minutes
  3. Pre-heat oven to high
  4. Thread the chicken pieces on the skewers, then grill for 10 – 15 minutes turning to cook all sides
  5. In the meantime, heat the ginger with a little water and stir until the raw smell goes
  6. 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
  7. Transfer the mint mixture to a food processor and add the vinegar and blend until fine and smooth
  8. 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.