Chicken Curries Indian Starters

Green herb tikka kebabs


  • Finger length piece of ginger, chopped
  • 5 garlic cloves, finely chopped
  • 4 chicken breasts, cut into cubes
  • Juice of 1 lemon
  • 5 tbsp Thick natural yogurt
  • 1 Green chilli, roughly chopped
  • 1 Bunch fresh coriander, chopped
  • Big handful of basil
  • 1.5 tbsp Garam masala
  • 1 tbsp Oil
  • Lime quarters, raita and salad leaves to serve


This is a twist on a classic Indian recipe.

Grind the ginger and 3 of the garlic cloves to paste using a pestle and mortar and then rub into the chicken with some salt and half the lemon juice. Leave for 30 minutes.
Put all remaining ingredients into a blender and blend to a fine paste. Rub this into the chicken and leave in the fridge for 6 hours or overnight.
Heat the oven to 180C and lay on a baking sheet and cook for 10 – 15 minutes. Can also be grilled

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