Made with Kitchen IQ Sous Vide Chicken Breast and served with mint and cucumber raita, this - this flavourful creation takes under 30 minutes in total! With sous vide chicken breast, you don't risk undercooking or overcooking the chicken - so you'll get juicy, tender meat every time.
Try our delicious charred tandoori chicken skewer recipe today.
1 pkt Kitchen IQ Sous Vide Chicken Breast (91087)
200ml tandoori paste
700ml plain yogurt
50g chopped mint
1 tbsp cumin powder
Remove Sous Vide Chicken Breast from packaging and cut into 2cm cubes.
Mix tandoori paste with 200ml of plain yogurt - rub onto chicken cubes to marinate.
Skewer 2-8 pieces of chicken each, depending on the size of preference.
Optional - add pieces of peppers in between cubes.
Line a tray with baking paper and roast skewers in the oven - 250°C for 10-15 minutes until charred nicely.
(Making the raita.) Cut one cucumber lengthways and scrape out the seed.
Grate cucumber and squeeze out excess moisture - discard seeds and juice.
Mix 500ml of plain yogurt with the cucumber, chopped mint, cumin powder and the juice of 2 lemons.
Serve! Serve skewers and raita together alone, or with some fresh salad and flat breads.