Chicken Tikka Masala Skewers - A great BBQ dish

Chicken Tikka Masala Skewers

45 mins


Serves 3

Tikka masala skewers

1kg boneless, skinless chicken thighs, chopped in to 6-8 chunks each

¼ cup Patak’s Tikka Masala Paste
½ cup plain yogurt


Cucumber & Mango Slaw

1 Lebanese cucumber

2 cups very thinly sliced green cabbage

1 large mango, peeled and chopped into chunks

½ red onion, diced

½ cup coriander leaves and stems, roughly chopped

½ cup mint leaves, roughly chopped
Zest and juice of 1 lime
1 tbsp extra virgin olive oil

1 tsp mustard seeds, toasted in a dry pan until starting to pop

Steamed rice to serve

This recipe calls for

Patak’s Tikka Masala Paste 283g

Patak’s Tikka Masala Paste is a medium…

More Details


  1. For the skewers, combine the chicken thigh chunks, Patak’s Tikka Masala Paste and plain yogurt in a large bowl. Season with salt and pepper, then stir well to fully combine and coat the chicken. Marinate for at least 15 minutes, or up to 24 hours covered in the refrigerator.
  2. Cook rice on the stove top or in a rice cooker if desired.
  3. Meanwhile, make the slaw by combining all the ingredients in a large bowl and tossing to combine.
  4. Soak 10-14 wooden skewers in cold water for 10 minutes, then thread the chicken pieces onto the skewers.
  5. Heat a barbecue hot plate or pan on medium-high heat. Cook the skewers for 4-5 minutes on each side or until the chicken is fully cooked.
  6. Serve skewers alongside the slaw and rice.

Complement this dish with these products

This recipe calls for

Patak’s Mini Pappadums Plain 75g

Patak’s Mini Pappadums Plain are deliciously light…

More Details

This recipe calls for

Patak’s Cook To Eat Pappadums Assorted 100g

Patak’s Pappadums Assorted are made with lentil…

More Details