Put the yoghurt in a bowl and add all the dry spices, the ginger and garlic paste and lemon juice, mix thoroughly together.
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.
Soak the bamboo or wooden skewers in water for an hour before use.
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.
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.
Remove the chicken tikka with a fork and serve hot with a salad, a yoghurt dip and naan.
Ingredients
Directions
Put the yoghurt in a bowl and add all the dry spices, the ginger and garlic paste and lemon juice, mix thoroughly together.
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.
Soak the bamboo or wooden skewers in water for an hour before use.
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.
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.
Remove the chicken tikka with a fork and serve hot with a salad, a yoghurt dip and naan.