It's one of the most popular dishes in the country and Chef Adrian shares his tips on bringing this delicious dish to life with RTÉ Player's Food Bites.

Ingredients

For the Chicken

  • 4 boneless chicken fillets
  • 6 heaped tbsps of natural yogurt
  • 1 tbsp of garam masala
  • 1 tbsp cumin
  • half the zest of a lemon
  • skewers 


For the Sauce

  • 1 onion sliced
  • 2 cloves of garlic chopped
  • half a red chilli chopped
  • 1 tbsp garam masala
  • 1 tbsp turmeric
  • 2 tbsps of tomato puree
  • 1 tin coconut milk
  • seasalt to taste
  • coriander chopped

Spiralized Courgette

  • 1 courgette
  • 1 lime

Method

It's one of the most popular dishes in the country and Chef Adrian shares his tips on bringing this delicious dish to life with RTÉ Player's Food Bites.
 

  1. Slice the chicken so it can fit on skewers with a knife. 
  2. Marinate the chicken on skewers with yogurt and lemon cumin and garam masala for as long as you can (or like me use them straight away).
  3. Bake the chicken in the oven for the 15-20 minutes until fully cooked at 180C.
  4. For the sauce – sweat the chopped onion, garlic and  red chilli.
  5. Add in garam masala and turmeric and sweat for 20 seconds. 
  6. Add in the tomato puree and cook out for 20-30 seconds. 
  7. Add in coconut milk and then bring to the boil and simmer until the colour changes and the sauce thickens. 
  8. Add chopped coriander to finish and season with salt to taste. 
  9. Run the courgette through the spiralizer. 
  10. Squeeze over the lime juice
  11. And now it's time to serve up. On with the courgetti, the skewers on the side and spoon over that sauce. Enjoy.