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- In a bowl, combine the yoghurt, oil, ginger, garlic, passata, garam masala, chilli powder, smoked paprika and turmeric. Stir to combine well.
- Add the chicken and turn to coat well in the marinade, then season with salt and black pepper. Cover with cling film and place in the fridge for three hours or overnight.
- Thread the chicken onto skewers, then cook on the barbecue for 15 minutes or until the chicken is completely cooked throughout, turning occasionally.
- Transfer to a plate and allow to rest for 6-8 minutes. Serve with a cucumber salad.
Per serving: 379kcals, 17.6g fat (4.2g saturated), 4.4g carbs (1.7g sugars), 47.7g protein, 0.6g fibre, 0.177g sodium
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