Chicken Tikka
Spears of chunky chicken breast fillet marinated in a mixture of yogurt, coriander, cumin, chilli, tandoori spices and lemon juice.
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INGREDIENTS:
4 chicken breasts fillets, skinned and in cubes
juice of a lemon
1 tsp salt
1/2 pt / 150ml natural yogurt
2tbsp Tandoori paste
1/2 tbsp ground coriander
1/2 tsp chilli powder
1tsp ground cumin
2inches / 5cm piece fresh root ginger, finely grated
2 cloves garlic, peeled and crushed
oil for brushing
mixed leaves and onions rings for serving
For the raita
150ml / 1/2 pt natural yogurt
2tbsp mint leaves
1 tsp sugar
2 cloves garlic, peeled and crushed
salt and freshly ground black pepper
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PREPARATION:
Place chicken cubes in a bowl and sprinkle over lemon juice and salt. Turn over cubes with fingers to coat well. Mix yogurt with spices, ginger and garlic in a separate bowl. Pour over chicken and mix in until pieces are well coated. Leave to marinate in the fridge for at least 2 hours, longer if possible.
For the raita, whiz yogurt with mint, sugar and garlic until mixed. Season with salt and freshly ground black pepper. Spoon into a pot and reserve.
Lift chicken cubes out of marinade and thread on to skewers. Brush with oil. Place under a pre-heated grill and cook for around 15 minutes, turning, until chicken chunks are cooked through and lightly charred. Serve with a mixed leaf salad with onion rings and mint raita for dipping.
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PREP/COOK
INFORMATION:
Serves: 4
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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