Recipe information
Yield
Makes about 24 Servings
Ingredients
Cilantro-Mint Chutney
1
/2 cup (packed) fresh mint leaves
1
/2 cup (packed) fresh cilantro
1
tablespoon fresh lemon juice
2
1/2 teaspoons minced fresh ginger
1
jalapeño chili, seeded, minced
2
tablespoons (or more) plain yogurt
Chicken
1
/2 cup plain yogurt
3
tablespoons tikka paste or mild curry paste (such as Patak's)
1
tablespoon olive oil
2
garlic cloves, minced
2
teaspoons minced fresh ginger
1
/4 teaspoon cayenne pepper
1
1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes
24
(about) 6-inch bamboo skewers, soaked 30 minutes in water
Butter lettuce leaves
1
/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
2
limes, cut into wedges
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Preparation
Chutney
Step 1
Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. DO AHEAD Chutney can be made 1 day ahead. Cover and refrigerate.
Chicken
Step 2
Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
Step 3
Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.