Indian-Spiced Tikka Chicken Kebabs with Chutney

By á-46

Ingredients

• Tikka curry paste — used to season the chicken — can be found in Asian markets, but any mild Indian curry paste can be substituted.
• 1/2 cup plain yogurt
• 3 tablespoons tikka paste or mild curry paste (such as Patak's)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes
• 24 (about) 6-inch bamboo skewers, soaked 30 minutes in water

Details

Servings 6

Preparation

Step 1

Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.

Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Top with chicken. Serve chicken with Chutney.