Our take on this traditional Indian dish full of bold and spicy flavors will impress the family with a delicious dinner.
Measure and add the marinade ingredients to the blender. Blend on high until well incorporated. Reserve 1/2 cup of the marinade for a dipping sauce. Add the remaining marinade to a large resealable plastic bag.
Toss the chicken with the marinate, then place the bag in the fridge and marinate for up to 1 hour.
Set the oven 450°F/ 235°C, and adjust the rack to the top. Line the bottom of the baking sheet with foil and place the roasting rack on top.
Remove the chicken from the refrigerator and place 3-4 pieces on each skewer, alternating with the scallions.
If you using wooden skewers, cover both ends of each skewer with aluminum foil to prevent them from burning.
Roast at 450°F/ 232°C, for 25 minutes or until the chicken is browned and cooked through.
Serve alongside the reserved marinade for dipping and a side of our Cauliflower Couscous
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