Chicken Tikka
Ahh Chicken Tikka, it's feel good Indian food to the max. It's a love affair which has followed me since childhood, charred spots of grilled chicken which falls apart under the slightest pressure. Slightly smokey, juicy, gently spiced and there never seems to be enough of it. Eaten with soft pillowy naans and fresh, sharp red onion, cucumber and tomato salad...it's a winning combination and there's never a wrong time to eat it.
Makes 2 main or 4 starter portions
- 400g Chicken thigh fillets, cut into skewer sized pieces
- 100g Greek yoghurt
- 1tsp Ground cumin
- 1tsp Ground coriander
- 1tsp Garam masala
- ½ tsp Chilli powder
- ½ tsp Turmeric powder
- 2 tbs Lemon juice
- 2 tbs Tomato puree
- 1 tbs Rapeseed oil
- Salt
- Pepper
How To Make Chicken Tikka
- Rub some salt and pepper into the chicken and add 1tbs lemon juice, set aside in a bowl.
- Using a blender or bowl and whisk, mix the remaining ingredients together until you have peachy coloured marinade, add the chicken and thoroughly coat the poultry. Wrap the bowl in cling film and refrigerate for a few hours or overnight is better.
- In the meantime make the naan bread…here’s the recipe for that.
- When you’re ready to cook the chicken, preheat a grill to a medium high temperature or barbecue, skewer the chicken pieces onto pre-soaked bamboo or metal skewers (if using bamboo wraps the exposed ends with foil).
- Place the skewers onto a grill tray and cook for 10-12 minutes, rotating the skewers and basting with any remaining marinade. The chicken should blister a little and scorch, pierce one of the largest pieces and check that the juices run clear with no pink bits. Remove the skewers, squeeze some lemon juice over the chicken, wrap in foil and rest for 10 minutes.
- Serve with the naans and a red onion, tomato and cucumber salad…dig in!
Chicken Tikka
Ahh Chicken Tikka, it's feel good Indian food to the max. It's a love affair which has followed me since childhood, charred spots of grilled chicken which falls apart under the slightest pressure. Slightly smokey, juicy, gently spiced and there never seems to be enough of it. Eaten with soft pillowy naans and fresh, sharp red onion, cucumber and tomato salad...it's a winning combination and there's never a wrong time to eat it.
Makes 2 main or 4 starter portions
- 400g Chicken thigh fillets, cut into skewer sized pieces
- 100g Greek yoghurt
- 1tsp Ground cumin
- 1tsp Ground coriander
- 1tsp Garam masala
- ½ tsp Chilli powder
- ½ tsp Turmeric powder
- 2 tbs Lemon juice
- 2 tbs Tomato puree
- 1 tbs Rapeseed oil
- Salt
- Pepper
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