Ingredients:

  • 150ml low-fat natural yogurt
  • 2 tbsp tikka masala paste (like Patak's)
  • 700g skinless, boneless chicken breasts, cut into 1-inch chunks
  • Salt and freshly ground black pepper to taste
  • ½ cucumber, chopped
  • 1 large tomato, chopped
  • 1 green chilli, seeded and finely chopped
  • 1 small onion, thinly sliced
  • 4 tbsp roughly chopped fresh coriander (cilantro)
  • 8 soft flour tortillas or chapatis

Instructions:

  1. In a large bowl, mix together the yogurt and tikka masala paste. Add the chicken pieces, season with salt and pepper, and stir well to coat. Cover and marinate at room temperature for at least 30 minutes (or refrigerate for several hours or overnight for deeper flavor).
  2. While the chicken marinates, combine the chopped cucumber, tomato, chilli, onion, and coriander in a bowl. Season lightly with salt and pepper. Cover and set aside.
  3. Preheat your grill or barbecue to medium-high heat. If using a grill pan, heat over medium-high heat.
  4. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece.
  5. Grill the kebabs for 8-10 minutes, turning frequently, until the chicken is cooked through and slightly charred. Ensure the internal temperature reaches 165°F (74°C).
  6. While the kebabs are grilling, warm the tortillas or chapatis on one side of the barbecue or in a dry skillet. If using a barbecue, wrap them in foil to prevent them from drying out.
  7. Serve two kebabs per person with two tortillas or chapatis and plenty of the Indian salad.