Preparation
Step 1
Mix the tikka masala and yogurt in a bowl. Add the chicken, mix to coat then cover and marinate in the fridge for 30 minutes. At the same time, soak 8 wooden skewers in cold water.
Step 2
For the yogurt, put the coriander and mint in a food processor with the green chilli (if using), sugar, yogurt and lime juice. Blitz until smooth, pour into a bowl and chill until needed.
Step 3
For the salad, whisk the mustard, vinegar and lime juice in a bowl. Season with salt and pepper. In a large bowl, mix the cucumber, red pepper and red onion. Just before you’re ready to serve, toss with the dressing then scatter with the poppadums and pomegranate seeds.
Step 4
When you’re ready to cook the chicken, thread the marinated thighs on to the soaked skewers. Cook on an oiled barbecue or grill pan for 4-6 minutes on each side, until the chicken is cooked through. Serve on top of the herb yogurt and alongside the salad, with the burned limes on the side for squeezing.
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