Chicken Tikka

Standard

Serves: 6

 

Ingredients:

  • 6 Chicken breasts, diced.
  • ½ tbsp. Turmeric
  • ½ tbsp. Chili powder
  • ½ tbsp. Curry powder
  • ½ tbsp. Cumin powder
  • 1 tsp. Garam masala
  • ½ tbsp. Coriander powder
  • Salt to taste
  • 2 tbsp. Garlic & ginger puree
  • ½tbsp. Mint sauce
  • 4 tbsp. Natural yoghurt
  • Juice of ½ a fresh lemon.
  • 1 tsp. Methi leaves
  • 1 tsp. Red food colouring

Method:

Firstly cut each chicken breast in to large chunks. Depending on the size of each breast you should aim for between 5 and 7 cubes each.

Now mix all of the dry spices together in a non-reactive bowl, then add the garlic & ginger paste, yoghurt, methi leaves, mint sauce and lemon juice, before adding the cubed chicken. If you’re going to use the food colouring to add a little depth, now is the time to add it. Mix thoroughly and leave to marinate overnight.
 Wipe most of the marinade off the meat before cooking. Thread the meat onto skewers and place under a very hot grill, barbecue, or, if you have one, an authentic Tandoor oven.

As far as timing goes, you want the chicken cooked but still moist and juicy inside, aim for a couple of charred edges on each piece of meat. Remember the red food colouring is purely optional and only gives the meat a more authentic look, nothing more. If you don’t like the idea of adding a colouring to your dish, don’t.

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