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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Dice 2 chicken breasts into large chunks. Add to a bowl with 2 tbsp yoghurt, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp smoked paprika, 2 grated garlic cloves and a good pinch of salt. Allow to marinade ideally for a few hours but even 15 minutes helps. Overnight also works well. Mix it all in an airtight container and place in fridge overnight.
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For
2
M
I
2
Chicken breasts, large, diced into large chunks
2
tbsp
Greek yoghurt, full-fat
1
tsp
Garam masala
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Cook along with all of our recipes
Save your favourites and build your own collections
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Chicken: you can swap the chicken breasts for diced chicken thighs, if you prefer. Diced pork also works well.
Skewers: you can use metal or bamboo skewers for these baked chicken skewers. However, if you opt for the metal ones, remember the ends will be very hot when you remove them from the oven! If using bamboo skewers, always soak them in water 30 minutes before using.
Perfectly cooked: these baked chicken thighs can be cooked on the grill, in an airfryer or oven. Just remember to adjust the cooking time accordingly. A regular oven will take slightly longer (around 10 minutes on each side – 20 minutes overall).
Serving suggestions: I love serving these baked chicken skewers with rice, flatbread, salad and raita. However, you can swap for all sorts of different grains. You don’t even need to worry about cooking it yourself, the microwavable pouches are fine. You can also use all sorts of flatbreads. The raita is super simple, but a dollop of Greek yoghurt is just as delicious.
Make ahead: add the chicken pieces to the marinade, then cover and chill overnight. Continue with the recipe the following day.
What to do with leftovers: leftovers keep well in an airtight container in the fridge for 3 days. I would probably eat the leftovers cold, more like a salad. Raita keeps well in a sealed container/jar for a week in the fridge.
Only visible to you
Made it?
Autumn,
Chicken,
Healthy-ish,
In a hurry,
No energy to cook,
Salad,
Spring,
Summer,
Protein Packed,
15 Minute Meals,
Under 30 Minutes
Cancel
Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Dice 2 chicken breasts into large chunks. Add to a bowl with 2 tbsp yoghurt, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp smoked paprika, 2 grated garlic cloves and a good pinch of salt. Allow to marinade ideally for a few hours but even 15 minutes helps. Overnight also works well. Mix it all in an airtight container and place in fridge overnight.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
Chicken breasts, large, diced into large chunks
2
tbsp
Greek yoghurt, full-fat
1
tsp
Garam masala
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Chicken: you can swap the chicken breasts for diced chicken thighs, if you prefer. Diced pork also works well.
Skewers: you can use metal or bamboo skewers for these baked chicken skewers. However, if you opt for the metal ones, remember the ends will be very hot when you remove them from the oven! If using bamboo skewers, always soak them in water 30 minutes before using.
Perfectly cooked: these baked chicken thighs can be cooked on the grill, in an airfryer or oven. Just remember to adjust the cooking time accordingly. A regular oven will take slightly longer (around 10 minutes on each side – 20 minutes overall).
Serving suggestions: I love serving these baked chicken skewers with rice, flatbread, salad and raita. However, you can swap for all sorts of different grains. You don’t even need to worry about cooking it yourself, the microwavable pouches are fine. You can also use all sorts of flatbreads. The raita is super simple, but a dollop of Greek yoghurt is just as delicious.
Make ahead: add the chicken pieces to the marinade, then cover and chill overnight. Continue with the recipe the following day.
What to do with leftovers: leftovers keep well in an airtight container in the fridge for 3 days. I would probably eat the leftovers cold, more like a salad. Raita keeps well in a sealed container/jar for a week in the fridge.
Only visible to you
Made it?
Autumn,
Chicken,
Healthy-ish,
In a hurry,
No energy to cook,
Salad,
Spring,
Summer,
Protein Packed,
15 Minute Meals,
Under 30 Minutes
Cancel
