Kelly Healey’s Butter Chicken Kebabs with Yoghurt Sauce and Asian Salad

Ingredients (Serves 2)


- 300g Chicken Breast Diced into Large Pieces

- 1 Tbsp Tandoori Paste

- 1 Lime Zested

- 1 Garlic Clove Crushed

- 2 Tbsp Greek Yoghurt

    Yoghurt Sauce:

    - 4 Tbsp Greek Yoghurt

    - 1 Tsp Tandoori Paste

    - Juice of 1 Lime


      - ¼ Cup Salad Onion Sliced into Rings

      - ½ Cup Cherry Tomatoes Cut into Halves

      - ¼ Cup Parsley Leaves

      - 4 Snacking Cucumbers Sliced Long Ways

      - 2 Tbsp Chopped Roasted Cashew Nuts

      - Juice of 1 Lime

      - 1 Tbsp Olive Oil



        Preheat the oven on fan grill to 220 °c or the bbq.

        Mix the diced chicken with tandoori, zest, yoghurt and garlic and marinate for 1 hour.

        Skewer the chicken pieces on to 4 metal kebab sticks.

        Cook on the hot bbq or in the oven on a parchment lined tray for 15 minutes turning half way.

          Yoghurt Sauce:

          Combine all the ingredients in a bowl to mix.


          Combine all of the ingredients and dress with the lime juice and olive oil.

          Plate up the salad on the side of the plate and sprinkle the cashews over the top.

          Spread the yoghurt sauce on a platter and put the cooked skewers on top.

            For more recipes and inspiration follow Kelly @kellyhealeynaturopath

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