Chicken tikka
Ingredients:
1 tsp fresh ginger root, finely chopped
1 tsp fresh garlic, crushed
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp chilli powder
3 tbsp yogurt
1 tsp salt
2 tbsp lemon juice
A few drops of red food colouring (optional)
1 tbsp tomato puree (paste)
1.5 kg chicken breast
1 onion, sliced
3 tbsp oil
To garnish:
6 lettuce leaves
1 lemon, cut into wedges
Method:
1 tsp fresh ginger root, finely chopped
1 tsp fresh garlic, crushed
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp chilli powder
3 tbsp yogurt
1 tsp salt
2 tbsp lemon juice
A few drops of red food colouring (optional)
1 tbsp tomato puree (paste)
1.5 kg chicken breast
1 onion, sliced
3 tbsp oil
To garnish:
6 lettuce leaves
1 lemon, cut into wedges
Method:
- Blend together the ginger, garlic ,ground coriander, ground cumin and chilli powder in a large mixing bowl.
- Add the yogurt, salt, lemon juice, red food colouring (if using) and the tomato puree (paste) to the spice mixture.
- Using a sharp knife, cut the chicken into pieces. Add the chicken to the spice mixture and toss to coat well. Leave to marinate for 3 hours, or preferably overnight.
- Arrange the onion in the bottom of a heatproof dish. Carefully drizzle half of the oil over the onions.
- Arrange the marinated chicken pieces on top of the onions and cook them under a pre-heated grill (broiler), turning each piece once and basting with the remaining oil, for 25-30 minutes.
- Serve the chicken tikka on a bed of lettuce and garnish with the lemon wedges.
Tips
Chicken tikka can be served with naan breads, Raita and mango chutney or as a starter.
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