Chicken tikka
Chicken tikka is so easy to make, simply dice some chicken and marinade with yoghurt, lemon juice and spices, before cooking on a hot griddle or BBQ.
We like to serve it with Meera Sodha's daily dal, (which is delicious, even just on it's own with some naan), fluffy basmati rice and a good dollop of Mango chutney.
As an alternative to dal, I sometimes make a Dhansak sauce (omitting the chicken in the recipe), and then serve the charred tikka on top. It's a lovely combination.
Chicken tikka is also delicious served in a pitta or flat bread with Greek yoghurt, mango chutney, lettuce and a few coriander leaves. Enjoy!
Ingredients
600g chicken breast
2 teaspoons of finely grated ginger
2 teaspoons of finely grated garlic
1-2 teaspoons of mild chilli (or to taste!)
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of garam masala
1 teaspoon of dried fenugreek (methi)
½ teaspoon of turmeric
½ teaspoon of ground black pepper
½ teaspoon of salt
1 tablespoon of rapeseed or vegetable oil
1 tablespoon of lemon juice
50g Greek yoghurt
Method
- Grate the garlic and ginger (using a fine grater)
- Dice the chicken into large chunks.
- Combine all of the ingredients in a large bowl, cover and marinade for 2-3 hours.
- Soak wooden skewers in water.
- Remove the chicken from the fridge and thread onto the skewers. Aim for 4 to 5 pieces per skewer, with a gap between each piece of chicken.
- Drizzle with rapeseed oil (high smoke point)
- Heat the griddle over a medium heat until it is smoking hot.
- Place the skewers onto the griddle. Try and get as much contact as possible between the chicken pieces and the griddle pan.
- Once one side has charred, using a fish slice or tongs to flip them over.
- The chicken is ready when it's charred and cooked through (timing will depend on the size of the pieces).
