Chicken Tikka Recipe
750g / 1 1/2lb boneless, skinless chicken breasts (cut into 1 inch cubes)
3 tablespoons plain natural yoghurt
2 tablespoons tomato puree
1 small onion, finely chopped
1 inch piece of fresh root ginger, peeled and grated
3 crushed garlic cloves
1 tablespoon paprika
1 teaspoon ground cumin
large pinch of cayenne pepper
4-6 metal skewers
1. To make the marinade combine the yoghurt, tomato puree, ginger, garlic, onion, paprika, cumin and cayenne pepper in a large bowl.
2. Place the chicken in the marinade, mix well ensuring that all the chicken is coated. Cover and marinate in the fridge for as long as you can, but at least 1 1/2hrs (overnight is best if you have time).
3. Preheat the grill.
4. Thread the chicken on to each skewer, then place under the hot grill (at least 4 inches away from the heat) and grill for around 3-5 minutes on each side or until the chicken is completely cook through. Serve.
*These chicken tikka pieces go great with cucumber raita or why not try them inside a pitta bread with a crisp salad.
Thank you to M Berry for this recipe.
Photo Credit : Incurable Hippie