Chicken Tikka

Chicken Tikka


SUCCULENT CHUNKS OF BONELESS CHICKEN BREAST, MARINATED AND ROASTED UNDER AN OPEN FLAME

INGREDIENTS

  • 250ml hung yoghurt
  • 3/4 tsp toasted cumin seeds
  • 3/4 tsp toasted coriander seeds
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp mustard oil
  • 2 tbsp fresh lime juice
  • 1 tsp salt
  • 3/4 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp black pepper
  • 1 tsp deghi mirch
  • 3 green chillies
  • handful chopped coriander
  • 3 skinless, boneless chicken breasts cut into 3.5cm cubes

METHOD

Purée all ingredients except chicken in a blender until spices are well ground.

Put chicken in a large bowl. Add yogurt and spice mixture. Marinate chicken, covered and chilled, for at least 4 hours.

Divide chicken among skewers leaving 1 cm space between cubes. Arrange skewers suspended across a baking tray.

Grill chicken about 4 inches from heat, turning regularly, until browned in spots and just cooked through (9 to 12 minutes).

Hung yoghurt: pour yoghurt on to a cheesecloth and tie. Hang over a bowl in fridge to extract unwanted moisture.


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