Chicken Tikka Skewers with a Garlic Butter and 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.
Ingredients
Glaze
Tikka marinade
Quick pickled red onion
Chicken
Raita
Directions
- 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.
