Chicken tikka kebabs

Basic recipe:
750g free-range chicken breast fillets, cut into 3cm x 3cm cubes
For the marinade
½ cup thick yoghurt
2 tbsp garam masala
1 tsp paprika
2 tbsp lemon juice
4 garlic cloves, chopped
5cm ginger, chopped
2 tsp runny honey
1 tbsp tomato paste
generous pinch of sea salt flakes

1 Blitz the marinade ingredients in a food processor until smooth. Pour over chicken; marinate for 15 mins.
2 Preheat the oven to 200ºC. Thread the chicken onto 8 skewers.
3 Bake for 15–20 mins, then grill briefly until browned on the edges.

Recipe 1: Chicken tikka kebabs on naan bread

half quantity chicken tikka kebabs

To serve
4 large naan breads, warmed in the oven
mango chutney (we used Patak’s mango chutney)
15g fresh mint leaves
4 handfuls baby spinach leaves
1 red onion, thinly sliced  
Greek-style yoghurt

1 Serve each kebab on naan bread with some chutney, creamy yoghurt, mint leaves, spinach and onion.

Recipe 2: Chicken tikka masala

half quantity chicken tikka kebabs off skewers
2 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp finely grated ginger
4 cardamom pods, cracked
¼ tsp cinnamon
1 tbsp garam masala
¼ tsp paprika
400g tin chopped tomatoes
½ cup tomato passata
1 heaped tsp honey
half cup (125ml) cream
1 tbsp butter
¼ cup chopped coriander leaves; extra for serving
sea salt flakes and freshly ground black pepper

1 Heat oil in a pot over medium-low heat; sweat onion, garlic and ginger until softened.
2 Add spices; cook, stir-ring, for a minute or two.
3 Then add tomatoes, passata and honey and bring to the boil.
4 Add chicken, cream and butter; simmer for 5 mins.
5 Stir through the coriander, season and serve on cooked basmati rice.

Cooks tip: If you’re feeding both children and adults, sauté 1 chopped red chilli in 1 tbsp sunflower oil and add to the curry after serving the children.