Chicken Tikka

CategoryCuisineCooking Method
 500 g boneless, skinned chicken breast
 juice from a half lemon
 1 tsp garlic paste
 1 tsp ginger paste
 ½ tsp chilli powder
 1 tsp cumin powder
 ½ tsp Garam Masala
 salt to taste
 2 tbsp sunflower oil to baste
1

Put the yoghurt in a bowl and add all the dry spices, the ginger and garlic paste and lemon juice, mix thoroughly together.

2

Cut the chicken breast into 6-7 pieces and add to the yoghurt marinade, stir until the chicken is well coated. Cover the bowl with cling film and put in the fridge to marinate for 2 - 3 hours or overnight.

3

Soak the bamboo or wooden skewers in water for an hour before use.

4

Pre-heat the grill to the hottest setting or the oven to 220ºC/gas mark 7. Take the marinated chicken pieces out of the fridge and thread them on to the skewers leaving 1 cm (approx ¾”) between each piece and brush with oil.

5

Place the skewers directly on a wire rack over a grill pan lined with foil and put under the grill and cook for 3-4 minutes on each side, or until the chicken is cooked through and slightly charred. Alternatively, bake in the oven for 8 - 12 minutes turning the skewers halfway through the cooking time and then put under the grill for 5 minutes turning often to get the charred effect.

6

Remove the chicken tikka with a fork and serve hot with a salad, a yoghurt dip and naan.

Ingredients

 500 g boneless, skinned chicken breast
 juice from a half lemon
 1 tsp garlic paste
 1 tsp ginger paste
 ½ tsp chilli powder
 1 tsp cumin powder
 ½ tsp Garam Masala
 salt to taste
 2 tbsp sunflower oil to baste

Directions

1

Put the yoghurt in a bowl and add all the dry spices, the ginger and garlic paste and lemon juice, mix thoroughly together.

2

Cut the chicken breast into 6-7 pieces and add to the yoghurt marinade, stir until the chicken is well coated. Cover the bowl with cling film and put in the fridge to marinate for 2 - 3 hours or overnight.

3

Soak the bamboo or wooden skewers in water for an hour before use.

4

Pre-heat the grill to the hottest setting or the oven to 220ºC/gas mark 7. Take the marinated chicken pieces out of the fridge and thread them on to the skewers leaving 1 cm (approx ¾”) between each piece and brush with oil.

5

Place the skewers directly on a wire rack over a grill pan lined with foil and put under the grill and cook for 3-4 minutes on each side, or until the chicken is cooked through and slightly charred. Alternatively, bake in the oven for 8 - 12 minutes turning the skewers halfway through the cooking time and then put under the grill for 5 minutes turning often to get the charred effect.

6

Remove the chicken tikka with a fork and serve hot with a salad, a yoghurt dip and naan.

Chicken Tikka
Nutrition Facts

Servings 4

Ingredients

 500 g boneless, skinned chicken breast
 juice from a half lemon
 1 tsp garlic paste
 1 tsp ginger paste
 ½ tsp chilli powder
 1 tsp cumin powder
 ½ tsp Garam Masala
 salt to taste
 2 tbsp sunflower oil to baste

DIRECTIONS

1

Put the yoghurt in a bowl and add all the dry spices, the ginger and garlic paste and lemon juice, mix thoroughly together.

2

Cut the chicken breast into 6-7 pieces and add to the yoghurt marinade, stir until the chicken is well coated. Cover the bowl with cling film and put in the fridge to marinate for 2 - 3 hours or overnight.

3

Soak the bamboo or wooden skewers in water for an hour before use.

4

Pre-heat the grill to the hottest setting or the oven to 220ºC/gas mark 7. Take the marinated chicken pieces out of the fridge and thread them on to the skewers leaving 1 cm (approx ¾”) between each piece and brush with oil.

5

Place the skewers directly on a wire rack over a grill pan lined with foil and put under the grill and cook for 3-4 minutes on each side, or until the chicken is cooked through and slightly charred. Alternatively, bake in the oven for 8 - 12 minutes turning the skewers halfway through the cooking time and then put under the grill for 5 minutes turning often to get the charred effect.

6

Remove the chicken tikka with a fork and serve hot with a salad, a yoghurt dip and naan.