Healthy Tandoori Chicken Skewers

Healthy Tandoori Chicken Skewers

16 Sep 2017

1 Mins


We love our tandoori chicken recipes here at RNT. Here’s another one, courtesy again of Gita Vadher!

The recipe is based off a 4 day meal prep, serving two people. She’s listed the total amount of chicken, olive oil and yogurt used, so you’ll need to adjust to fit your own macro & calorie targets.
  • 2kg chicken breast, cut into cubes (could use chicken thighs instead depending on fat allowance)
  • For the marinade:
  • 8 tsp olive oil (adjust this depending on your daily allowance)
  • 1 tbsp Pathak’s Tandoori Paste
  • 100g 0% Fat Total Fage Greek yogurt
  • Juice of 1 lemon
  • 2 tbsp finely chopped/crushed garlic
  • 1 tbsp finely chopped/crushed ginger
  • 3-4 finely chopped green chillies (optional)
  • Handful of finely chopped fresh coriander (optional)

  1. In a large glass bowl, mix the marinade ingredients together.
  2. Add the chicken cubes to the marinade and mix well.
  3. Cover and marinate chicken in the refrigerator for at least 4 hours or overnight.
  4. When ready to cook chicken, preheat oven to 200o
  5. Line a large baking tray with foil (makes cleaning up a lot easier!) and soak 10 wooden skewers in water for about 20 minutes (prevents them from burning when cooking).
  6. Thread chicken cubes onto skewers, leaving a little gap in between the chicken pieces, and place skewers on the lined baking tray.
  7. Bake chicken in the oven for 10 minutes, turn over and cook for another 10-15 minutes until browned and cooked through.
  8. Squeeze extra lemon juice over chicken if required before serving.

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