Chicken tikka skewers with raita and cauliflower pilaf

The beautiful fragrant spices used in Indian cooking make it easy to create a flavour-packed meal that’s lean and healthy. If you like, skip the skewers and simply make chicken tikka meatballs!

By Nadia Lim
  • 50 mins cooking
  • Serves 4
  • Print


  • 8 bamboo or metal skewers (if using bamboo, soak skewers in water before cooking)
Chicken tikka skewers
  • 550 gram lean chicken mince
  • 3/4 teaspoon salt
  • 1/4 cup dried breadcrumbs or ground almonds if eating gluten free
  • 50 gram store-bought tandoori paste
  • 2 teaspoon oil
  • 1 lebanese or ¼ telegraph cucumber
  • 2/3 cup unsweetened natural yoghurt or coconut yoghurt if eating dairy free
  • 2 tablespoon finely chopped mint leaves
Cauliflower pilaf
  • 1 teaspoon oil
  • 1 onion, diced
  • 1 teaspoon garam masala*
  • 1/2 teaspoon each ground cumin and ground coriander
  • 1/4 cup sultanas
  • 6 cup coarsely grated or finely chopped cauliflower (from 1 head cauliflower)
  • 1/2 cup chicken stock*
  • 1 bag baby spinach, chopped
To serve
  • 1/4 cup chopped mint leaves or coriander
  • 1 lemon, cut into wedges


  • 1
    Preheat oven to 200°C. Line an oven tray with baking paper.
  • 2
    Place all chicken tikka skewer ingredients, except oil, in a bowl and use clean hands to mix well. If you have time, set mixture aside in the fridge to firm up a little before shaping onto skewers.
  • 3
    To make raita, cut cucumber in half lengthways, then use a teaspoon to scoop out the seeds. Grate cucumber straight onto a clean tea towel, then wring to squeeze out excess moisture. In a bowl, mix cucumber with yoghurt and mint, season to taste and set aside.
  • 4
    Roughly divide the chicken mixture into 8 portions and shape mixture around each skewer, like a long meatball on a stick. Heat 1 tsp of the oil in a large non-stick frying pan on medium-high heat. Brown the skewers in 2 batches, adding the remaining oil in between, for 2 minutes on each side, then place on the oven tray and transfer to oven to finish cooking for 5 minutes. Wash out the pan to cook the pilaf.
  • 5
    For the pilaf, heat oil on medium heat. Cook onion until starting to turn golden, add spices and sultanas and continue cooking for a further minute. Add cauliflower and chicken stock, bring to a simmer and steam for 2-3 minutes or until cauliflower is just tender but still has texture and bite, and all the liquid has evaporated. Toss through spinach and season to taste with salt and pepper.
  • 6
    To serve, divide cauliflower pilaf, skewers and raita between plates. Sprinkle with mint or coriander and serve with lemon wedges to squeeze over just before eating.


*Check label if eating gluten free.