- 1kg Diced Chicken (Breast)
- 1 & ½ tbsp. Garlic & ginger puree
- 1 tsp. Salt
- 1 tsp. Turmeric
- ½ tsp. Coriander powder
- ½ tsp. Cumin powder
- 1 tsp. Chili powder
- 1 tbsp. Tomato paste
Mix the chicken, spices and other ingredients by hand. Add a little oil then gently mix again. Cover the bowl with clingfilm and marinate for at least 4 hours in the fridge, preferably over night.. To cook, place the pieces of chicken on a baking tray and cook in oven at 170/150(fan) degrees C for 15-18 minutes, or until just cooked.
As a guide a medium sized chicken breast can be cut into about 5 good size chunks. Cut the tip off the breast to create a single piece of meat, and then slice the remaining portion in half, length ways, and then each strip into two pieces. This is for large chunks, for medium sized chunks cut each strip into three pieces, not two. Below is an example of cutting a relatively small chicken breast in to 5 pieces.
Remember to mix the chicken and spices together first without the oil, otherwise the oil can prevent the spices from sticking to the meat properly.
Please note, this is not a method for producing Chicken Tikka.