Tikka masala is such a local favourite and you can become a flavour pro with these tikka masala chicken skewers with pearl barley!

SERVES 4–6 // COOKING TIME 1 hour 35 min

INGREDIENTS
For the chicken skewers
½ cup yoghurt
2 tbsp garam masala
4 chicken breasts, cubed
For the sauce
2 tbsp butter
1 onion, chopped
2 garlic cloves, chopped
1½ tbsp garam masala
1½ tbsp ground cumin
1 tsp turmeric
1 tsp ground coriander
410 g tin tomato puree
1 tsp chilli powder
1 tsp brown sugar
¼ cup water
1 cup cream
For the barley
1¼ cups pearl barley
5 cups vegetable stock
For the cucumber salad
½ cucumber, sliced
¼ cup red onion, finely chopped
1 tbsp white wine vinegar
1 tbsp olive oil
1 tbsp chopped mint
2 tsp sugar
1 tsp salt

METHOD
For the chicken
1. Mix the yoghurt and garam masala in a bowl. Season.
2. Add the chicken and make sure it is all fully coated. Cover and allow to marinate in the refrigerator for 30 minutes.
3. Heat a griddle pan over medium. Thread the chicken on to skewers and grill for 8–10 minutes, turning, until cooked.
For the sauce
1. Melt butter in a pot. Fry the onion for 5 minutes. Add the garlic, garam masala, cumin, turmeric and coriander. Fry.
2. Add the tomato puree, chilli powder, sugar and water. Simmer for 15 minutes, until thickened. Stir in the cream and gently heat through. Season.
For the barley
1. Add the barley and stock to a pot and simmer until soft.
For the cucumber salad
1. Combine all the ingredients.
To serve
1. Serve the chicken skewers on a bed of barley with the tikka masala dipping sauce and cucumber salad on the side.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Our tikka chicken wings with potato wedges are a comfort food fave!

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