Chilli Chicken


3 boneless and skinless chicken breast – cubed skewers
1 tsp chilli powder
1 cup of plain yoghurt
1 tbsp KTC lemon juice
1 tbsp KTC sunflower oil
1 tbsp cumin powder
1 tbsp ground cinnamon
1 tbsp paprika
2 tsp freshly ground black pepper
2 tbsp KTC minced ginger & garlic paste
1 red pepper finely chopped
200g KTC chopped tomatoes
1 cup of fresh double cream
3 tbsp fresh coriander leaves finely chopped
Salt to taste


  1. In a large bowl, combine yoghurt, lemon juice, cumin and chilli powder, cinnamon powder, black pepper, 1 tbsp of minced ginger & garlic paste. Stir in the chicken, cover and refrigerate for 1 hour.
  2. Preheat the grill to a high heat. Lightly oil the grill gate. Thread chicken into skewers and discard marinade.
  3. Grill for 5 minutes on each side, until juices run clear.
  4. Heat sunflower oil in a large heavy frying pan over a medium heat. Add the rest of the ginger & garlic, red pepper, salt, paprika and sauté for 1 minute. Stir in chopped tomatoes and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes
  5. Sprinkle with lemon juice and garnish with fresh coriander.

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