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Skipping utensils can be fun! In fact, I think food tastes even better when you eat with your fingers. If you're short on time, skip the homemade dipping sauce (called raita) and pick up a container of store-bought.
Ingredients
- 400 ml jar Indian butter chicken cooking sauce (regular or reduced fat)
- 2 lb (1 kg) boneless, skinless chicken thighs
- 12 skewers
- 250 g pkg naan (Indian flatbread)
- 175 g container Balkan-style plain yogurt
- 1/4 English cucumber, halved lengthwise
- 1 tbsp (15 mL) mint leaves
- 1 tsp (5 mL) ground coriander
- 1/4 tsp (1 mL) salt
Directions
- If skewers are non-metal, prep by soaking in warm water. Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper. If you have a rack, set it overtop and spray lightly with oil.
- Cut each chicken thigh into 4 pieces and place in a large bowl. Pour sauce overtop and stir to mix. Thread 4 pieces of chicken on each skewer, taking care not to crowd. Place each skewer on rack over baking sheet. Bake in centre of preheated oven until chicken is springy when pressed, 17-20 minutes.
- Meanwhile, make dipping sauce. Using a spoon, scrape seeds from cucumber. Chop finely, along with mint leaves. Stir into yogurt along with coriander and salt.
- When chicken is done, remove from oven. Sprinkle naan lightly with water and place directly on oven rack. Toast until warm, about 3 minutes.
- Meanwhile, remove chicken from skewers and serve on plates. Dollop raita alongside and serve with torn pieces of warm naan.
- Makes 4-6 servings.
- In a serving: 380 calories, 33 g protein, 14 g fat, 28 g carbs, 1 g dietary fibre, 40 mg calcium, 3 mg iron
Sorry, there is no nutrition information available for this recipe.