High-Protein Chicken Tikka with Mint Chutney

Ingredients

• 500 g boneless skinless chicken breast, cubed
• 150 g low-fat plain yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric, 1 tsp cumin, 1 tsp paprika, ½ tsp chili powder
• 1 tsp salt
• 30 g fresh mint leaves
• 50 g low-fat yogurt (chutney)
• 1 small green chili, ½ tsp cumin (chutney)
• 1 tsp lemon juice (chutney)

Preparation

1. Mix yogurt, lemon, ginger-garlic, spices and salt; coat chicken and marinate 30–60 min.
2. Blend mint, yogurt, chili, cumin and lemon into smooth chutney; chill.
3. Thread chicken on skewers; grill or bake at 220°C 12–15 min until cooked and lightly charred.
4. Rest 2 min, portion chicken.
5. Serve hot with 2–3 tbsp mint chutney.
6. Optional: squeeze extra lemon.