Curry and Yoghurt Marinated Chicken Skewers

Curry and Yoghurt Marinated Chicken Skewers

75 mins

15 mins

4 people

Marinating chicken in yoghurt and lemon juice helps to tenderise it, making these Mild Masala-spiced skewers so soft and juicy. Serve with cucumber ribbons, spring onions and an extra drizzle of creamy yoghurt.

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  • 1/2 cup plain yoghurt
  • 1 lemon juiced
  • 2 tbsp Rajah Mild Masala curry powder
  • 2 cloves garlic crushed
  • 2 tbsp tomato paste
  • 800 g skinless chicken breasts sliced
  • wooden skewers
  • spring onion chopped to serve
  • cucumber peeled into ribbons to serve
  • salt and freshly grated black pepper to taste
  • Serving Size 4

    Amount per serving

    • Energy 294
    • Protein 47.6g
    • Carbohydrate incl. fibre 9.3g
    • Carbohydrate excl. fibre 7.1g
    • Sugar 4.2g
    • Fibre 2.2g
    • Fat 6.9g
    • Saturated Fat 2.0g
    • Unsaturated Fat 0.6g
    • Monounsaturated Fat 0.5g
    • Polyunsaturated Fat 0.2g
    • Trans Fat 0.0g
    • Cholesterol 150mg
    • Sodium 152mg
    • Salt 0.38g
    • Calcium 8%
    • Iron 9%
    • Potassium 9%
    • Vitamin C 19%
    • Vitamin A 6%


  1. In a bowl mix together the yoghurt, lemon juice, Rajah Mild Masala curry powder, garlic and tomato paste.

  2. Season to taste with salt and freshly cracked black pepper then add the chicken.

  3. Stir well to coat the chicken in the marinade then allow to marinate in the fridge for 1 hour.

  4. Soak the wooden skewers in a bowl of water while the chicken is marinating to prevent the sticks from burning in the oven.

  5. Pre-heat the oven to 200 degrees Celsius.

  6. Remove the sticks from the water then thread the chicken on and place into a greased baking tray.

  7. Drizzle with a little oil then bake in the oven at 200 degrees Celsius for 15 minutes.

  8. Serve with cucumber ribbons, chopped spring onion and an extra drizzle of yoghurt.

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