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Chicken Tikka Kebabs & Bombay Potatoes

bugsbunny2000

Proud to be a LOSER :)
#1
Hey Guys!

On ITV's Lorraine the guy made this. My mum made it for dinner... and it was delicious and slimming world friendly.

Serves: 4
Syns: 2.5 syns per serving.


Ingredients:

150g natural yoghurt
2 tbsps tikka masala paste (1syn per tbsp)
3 cloves garlic, crushed
1 thumbsized piece ginger, grated
1 tsp garam masala
1/2 tsp turmeric
Juice 1/2 lemon
4 chicken breasts

For the Bombay potatoes
3 large potatoes, peeled and quartered
1 onion, sliced
1 tsp grated fresh ginger
2 cloves garlic, crushed
1 red chilli, deseeded and chopped
2 tbsps garam masala
1 tsp mustard seeds
1 x 400g tin tomatoes
200ml chicken stock
3 fresh tomatoes
1 tsp sugar
Bunch of fresh coriander

Salad (all optional)
Finely slice Iceberg Lettuce
Thin julienne cucumber
Chop up mint
top with ASDA Chosen by You Raita sauce (2syns per tbsp)

Method:

Mix the yoghurt, tikka paste, garlic, ginger, garam masala, turmeric and lemon juice in a large bowl. Add the chicken and marinade for a couple of hours. Thread onto soaked wooden skewers and cook on a pre heated griddle pan or BBQ for around 7-8 minutes per side or until cooked through.

Meanwhile to make the Bombay potatoes, par boil the potatoes in boiling salted water for 5 minutes then drain and set aside. Fry the onion until softened, add ginger, garlic, chilli and spices and continue cooking for a minute or two. Add tinned tomatoes, fresh tomatoes for texture and stock to cover the potatoes. Cook for around 20-25 minutes. 5 minutes before the end fo cooking time, add the fresh tomatoes. Once cooked, season with salt, pepper and sugar and add freshly chopped coriander.

For a vegetarian version of the kebabs: Use chunky cut vegetables such as carrots, sweet potato, courgettes, peppers and aubergines and coat in the tikki mix. Thread on to skewers and place onto a hot griddle for around 8 – 10 minutes each side, until the veg is softened and cooked through.


Dean's top tip -If using woodern skewers, it's important to soak them before threading the meat to stop them from burning or snapping. You can get these from most supermarkets or alternatively you can use metal skewers.


Recipe taken from the ITV website.
I think, as with all recipes, it is trial-and-error. My mum as a great cook and so she knew exactly what spices would compliment it more, and it served 3 of us so she altered the amount of ingredients to compensate this.
As you can see from the pic... it looks lovely and tasted even better! Enjoy :)

Danni
xxx
 
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