Chicken Tikka Skewers with a Garlic Butter + Mango Chutney Glaze
Air fried for speed and maximum char, also great grilled or bbq’d. Served on flatbreads with raita, a crunchy baby gem salad with cherry toms and quick pickled red onion.
Raita: 1/2 cucumber grated 100g greek yoghurt 1/4 lemon Pinch or sea salt black pepper
quick pickled red onion: 1 onion white vinegar water pinch of salt (finely slice and add to a jar with half vinegar half water, allow to sit for 1/2 hr)
Method: 1. Combine the marinade ingredients in a bowl, dice the chicken into cubes and add to the bowl with the marinade coating well. Allow to mingle for a minimum of 10 mins and up to over night. 2. Air-fry, grill or bbq the skewers. I air-fried at 180c for 20 mins turning half way. 3. Make the glaze by melting the butter and adding the garlic and mango chutney. Once the chicken is done generously brush all over. 4. Serve on warm flatbreads topped with some raita, sprinkle over some nigella seeds, coriander and serve with the quick pickled red onions, a lemon wedge and the salad.
