Chicken Tikka
If you go to Indian restaurants or take outs, this is probably a favorite of the house and so easy to make. You can do the same with pieces of chicken as well. When you make this at home be sure to use a good quality yoghurt, for whatever reason it makes such a big difference. If you don’t like your chicken too hot use a mild curry powder but it is meant to be quite fiery with the yoghurt in the marinade balancing it out a bit.
Chicken Tikka is quite a rich Indian meal and making it on skewers lets a go a lot further and just looks great on a plate covered with fresh leaves. (serves 4-5 people)
What you need
1kg chicken breasts cut into pieces (4 or 5cm cubes)
250ml plain yoghurt
5-7cm piece of grated fresh ginger
Juice of half a lemon
2 tablespoons hot curry powder
3 yellow peppers
6 garlic cloves crushed
Half cup fresh coriander leaves chopped
2 tablespoons oil
Salt to taste
The Process
Thread chicken pieces and peppers alternately onto skewers but don’t press them too tightly together, you want to leave a little room for the marinade to get in between.
Place all of the skewers in a shallow dish or roasting pan ready to accept the marinade.
Combine the rest of the ingredients together with the spices and whisk into a beautiful aromatic marinade.
Pour marinade over the chicken and place in the fridge for about 2-3 hours (longer is better, overnight is best).
Grill in oven or in a grill pan, turning occasionally and basting with the sauce until cooked and serve with rice and salad on the side.
Does it get any easier than that?
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