Chicken Rogan Josh Kebabs

Wonderfully tender, these kebabs are perfect for the barbeque. The aromatic flavours of our Rogan Josh paste - paprika,coriander and cumin with lemon and tomato, taste gorgeously vibrant. With the salsa and salad, this recipe is the perfect way to enjoy the flavours of India during the balmy days of summer. If you don't have time to make the spicy mango salsa in this recipe, simply combine with some Patak's Mango Chutney.

Serves: 4 people
Preparation time: 40 mins
Cooking Time: 20 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Lamb Rogan Josh with Spinach & Mushrooms

Chicken Kebab (Malai Tikka)

This recipe features

Ingredients

For the Kebabs

2 tbsp Patak's Rogan Josh Paste
75g natural fat free yogurt
300g skinless, boneless chicken breasts, diced
1 red pepper, deseeded and cut into chunks
1 lime, cut into segments
4 large rosemary stems
few sprays 1 calorie oil

For the Spicy Mango Salsa

1 small red onion, finely chopped
1 small firm mango, skin removed and finely chopped
3 tbsp fresh coriander leaves, chopped
2 tomatoes, deseeded and finely chopped
4 tbsp lime juice
½ - 1 red chilli, deseeded and finely chopped
sea salt and black pepper

For the Salad

baby gem or crisp lettuce leaves
½ cucumber, sliced
6 cherry tomatoes, halved
a few fennel seeds

Methods

Mix together the Patak's Rogan Josh Paste and yogurt. Add the chicken, coat well in the mixture and leave to marinate for 30 minutes.
Take most of the leaves off the rosemary stems and push the chicken onto each stem with the red pepper and lime segments (if necessary, pierce the skins with a knife before threading onto the stem).
Pre-heat a ridged griddle pan on a low to medium heat and spray with the oil. Sear the chicken for 20 minutes, turning occasionally. Cover the kebabs with a lid or foil to reduce cooking time if you wish.
Meanwhile, combine all of the salsa ingredients, season to taste and spoon into a dish. Toss the salad ingredients together and serve with the cooked chicken and salsa.