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The easiest BBQ upgrade. Chicken or paneer marinated in tikka masala sauce overnight, threaded onto skewers and grilled until charred at the edges.
Prep: 30 mins + marinating | Total: 30 mins + marinating
Serves 4
1 pouch Holy Cow! Delhi Tikka Masala,
600g chicken thighs or paneer, cut into chunks,
1 red onion, cut into wedges,
2 tbsp natural yoghurt,
Mint yoghurt and flatbreads to serve,
1 red pepper, cut into chunks
1. Marinate: Combine the Holy Cow! Delhi Tikka Masala sauce with the yoghurt in a bowl. Add the chicken or paneer and toss to coat. Cover and marinate for at least 2 hours, ideally overnight.
2. Thread the skewers: Thread the marinated chicken or paneer onto skewers, alternating with chunks of red pepper and red onion.
3. Grill: Cook on a hot BBQ or griddle pan for 12-15 minutes, turning regularly, until charred at the edges and cooked through.
4. Rest and serve: Rest for 2 minutes. Serve with mint yoghurt, flatbreads and a fresh salad.
Tip: Soak wooden skewers in water for 30 minutes before using to prevent burning. Works equally well under a hot grill.
