Instead of making into kebabs (which you can still do if you wish) I have added cauliflower and made it into an oven dish. Only takes around 45 minutes to cook from start to finish, but does benefit from leaving the chicken to marinate in the sauce before cooking.
Marinade sufficient for up to 750g of chicken
4 tablespoons of Yoghurt
6 garlic cloves – crushed or fine chop
4 tablespoons of Tomato Sauce
1 tablespoon of Paprika
1 teaspoon of Turmeric
Chicken, thigh flesh is best, cut into large dice
Cauliflower, cut into small florets
1 lemon or lime
Pre-heat oven to 180ºc or 160ºc for fan forced oven
Firstly, mix thoroughly all the marinade ingredients in a bowl and then add the large dice chicken pieces. Take the time to stir these through well to ensure they are all properly coated with the marinade. If you have the time the flavour will improve if the chicken is left in the marinade for an hour. But if you don’t have the time, carry on cooking!
Heat a little oil in a frypan and then add the diced chicken flesh, shaking the worst of the marinade off. You may need to do this in batches. Cook on a reasonable heat stirring frequently. The sauce may separate slightly, don’t worry, just keep stirring! The chicken needs to be sealed and part cooked, only takes a few minutes.
Remove to an oven proof dish, re-heat the pan and cook the rest of the chicken as before. Remove to the oven proof dish.
Place the remains of the marinade sauce back into the fry pan, re-heat and then add the cauliflower. Stir the cauliflower through for a minute or two to cover with the marinade, by this time all the marinade should be sticking to the cauliflower. Remove from heat and place cauliflower through the chicken in the pan. Take a lemon or lime, hand squeeze the juice all over and then place the two halves in amongst the chicken.
Cover the dish with foil to seal. Place in oven for around 30 minutes. Remove foil, check the chicken is cooked through and maybe give it 5 more minutes uncovered in the oven, before serving