Low-fat version of the classic dish
Cook:1 hr
Serves 4
150ml pot low fat natural yogurt2 tbsp tikka masala paste (we used Patak’s)700g skinless, boneless chicken breasts, cut into chunks½ cucumber, choppedlarge tomato, chopped1 green chilli, seeded and finely chopped1 small onion, finely sliced4 tbsp roughly chopped fresh coriander8 soft flour tortillas wraps or chapatis
STEP 1Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight).STEP 2Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you’re ready to serve with the meal.STEP 3Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.
