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Jamie Oliver's Chicken Tikka Skewers

Replicate the magic heat of a tandoor oven in a regular kitchen pan for juicy chicken with a gorgeous gnarly coating. It’s such a straightforward recipe, with all the flavour coming from the spice paste, while my secret ingredient – pineapple – adds a little sweetness. This method is all about controlled burning, so let the pan do its thing for amazing results.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
2h 30m Preparation

Ingredients

Serves 2 people

  • 2 lemons
  • olive oil
  • 2 teaspoons Patak’s tikka masala spice paste
  • 2 tablespoons natural yoghurt, plus extra to serve
  • 1/2 a small ripe pineapple
  • 3 fresh red chillies
  • 2 skinless free-range chicken breasts
  • 1-2 little gem lettuces
  • optional: 1/2 a bunch of fresh coriander (15g)

Method

  1. For the marinade, finely grate the lemon zest and reserve for garnish, then halve and squeeze the juice into a small bowl. Add 1 teaspoon of oil, the paste and yoghurt, then mix well.
  2. Peel the pineapple, removing any little gnarly bits, then cut into quarters. Remove and discard the core, then cut into 1cm thick slices and add to the bowl with the marinade.
  3. Trim, halve and deseed the chillies, then add to the marinade. Slice the chicken into 2cm chunks and add to the mix.
  4. Toss together to coat, then place in the fridge to marinate for at least 2 hours, preferably overnight.
  5. When you’re ready to cook, remove the chicken and pineapple mixture from the fridge, and pick out and tear the chilli into smaller pieces. Starting with the chicken, thread the ingredients onto skewers, alternating between the ingredients, as you go. Pour any remaining marinade over the the top and drizzle with a little oil.
  6. Put a dry, non-stick pan on a medium heat, add the skewers and cook for 7 to 10 minutes, or until the chicken is cooked through, turning no more than three times and seasoning on the first turn with a little sea salt.
  7. Trim the lettuce, then click off leaves to make little cups. Shave the chicken, pineapple and chilli off the skewers with a sharp knife, then scatter over the reserved lemon zest and pick over the coriander leaves (if using).
  8. Slice the remaining lemon into wedges for squeezing over and serve with the lettuce cups and a dollop of yoghurt, if you like.
  1. Tip: This recipe also works a treat on the barbecue. If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.

  • Serves 2 people

    • 2 lemons
    • olive oil
    • 2 teaspoons Patak’s tikka masala spice paste
    • 2 tablespoons natural yoghurt, plus extra to serve
    • 1/2 a small ripe pineapple
    • 3 fresh red chillies
    • 2 skinless free-range chicken breasts
    • 1-2 little gem lettuces
    • optional: 1/2 a bunch of fresh coriander (15g)
    1. For the marinade, finely grate the lemon zest and reserve for garnish, then halve and squeeze the juice into a small bowl. Add 1 teaspoon of oil, the paste and yoghurt, then mix well.
    2. Peel the pineapple, removing any little gnarly bits, then cut into quarters. Remove and discard the core, then cut into 1cm thick slices and add to the bowl with the marinade.
    3. Trim, halve and deseed the chillies, then add to the marinade. Slice the chicken into 2cm chunks and add to the mix.
    4. Toss together to coat, then place in the fridge to marinate for at least 2 hours, preferably overnight.
    5. When you’re ready to cook, remove the chicken and pineapple mixture from the fridge, and pick out and tear the chilli into smaller pieces. Starting with the chicken, thread the ingredients onto skewers, alternating between the ingredients, as you go. Pour any remaining marinade over the the top and drizzle with a little oil.
    6. Put a dry, non-stick pan on a medium heat, add the skewers and cook for 7 to 10 minutes, or until the chicken is cooked through, turning no more than three times and seasoning on the first turn with a little sea salt.
    7. Trim the lettuce, then click off leaves to make little cups. Shave the chicken, pineapple and chilli off the skewers with a sharp knife, then scatter over the reserved lemon zest and pick over the coriander leaves (if using).
    8. Slice the remaining lemon into wedges for squeezing over and serve with the lettuce cups and a dollop of yoghurt, if you like.
    • Tip: This recipe also works a treat on the barbecue. If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.

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