Grilled Butter Chicken Kebabs

Instructions

1. In a frying pan over medium heat, cook the Patak’s® Butter Chicken Curry Spice Paste with the water for a few minutes to release the flavour. Let cool to room temperature. 
2. In a large freezer bag, combine the cooked mixture with the yogurt and add the chicken. Marinate in the fridge for at least 1 hour (to a maximum of 24 hours). 
3. Skewer the vegetables and chicken and brush the kebabs with the remaining marinade. 
4. Put on preheated grill (medium-high), turning occasionally. Ensure chicken is cooked to at least 160°F internally. 
5. Serve with warm naan.