Description (Some HTML is OK)
Delicious Indian-style chicken tikka. Dry and spicy - perfect for serving with chutney, rice and naan or as a starter.
Warning: For the best flavour, you need to marinade the chicken for at least 4 hours.
Makes 2 servings
- 400g chicken meat
- 2 tbsp natural plain yoghurt
- 2 heaped tbsp tandoori/tikka powder
- 3-5 tbsp Lime juice
- 1 tsp salt
- At least 2 garlic cloves
- 1 inch of ginger
- 1 fresh chilli (optional)
- 1 glass/ceramic bowl that fits in your fridge
- 1 small bowl or mug for mixing paste
- Heavy pestle and mortar (optional)
Preparation (Some HTML is OK)
1. Peel the garlic and ginger
2. Top and tail the garlic, removing any green central shoots
3. Slice the ginger into smallish pieces - roughly 3mm thick
4. Place the garlic and ginger in your pestle and mortar and pound them into a paste. (This part is very therapeutic after a long day at work ;)
5. Remove any skin from the chicken.
6. If you use large pieces of chicken (e.g. whole chicken breasts), score them a couple of times so that the flavour is more readily absorbed. Goujons can be left whole. Diced chicken pieces are also good but you need reduce the cooking times
7. Place the chicken in a bowl with enough lime juice to coat all the pieces.
8. Add the salt and garlic-ginger paste to the bowl and mix to thoroughly coat the chicken. Make sure the paste gets into the score lines, if you made any.
9. Cover the bowl and place in the fridge for about twenty minutes
10. Dice the chilli (optional)
11. Mix the yoghurt and tandoori powder in your small bowl/mug, adding the chilli pieces if you like it spicy.
After your chicken has marinaded in the lime for 20 minutes:
12. Take the bowl out of the fridge and uncover it
13. Add the tandoori paste to the bowl, stirring to thoroughly coat the chicken
14. Cover and put the bowl back in the fridge for at least 4 hours, preferably overnight
When it's time to cook:
15. Preheat the grill to a high temperature - around 220C, 430F or or close to maximum on a gas grill.
16. Take your chicken from the fridge
17. Place it on the highest shelf under the grill
18. Flip the chicken pieces over after 6 minutes (or 4 if using diced chicken)
19. Check every 5 minutes and remove when the edges of the chicken are slightly blackened. Total cooking time will be 10-25 minutes depending on the size of your chicken bits.
20. Eat and enjoy!
This chicken goes very well with chutney, rice and naan. You can also eat it in a pita bread with salad, make sandwiches or serve it cold as finger food. Tikka pieces are a very versatile snack :)
* You can marinade in a plastic bowl but the tandoori powder will probably stain it red or orange
* The marinade sauce will drip off the chicken and burn on the bottom of the grill tray. Cover the tray with kitchen foil so it's easy to clean up.
* If you don't have a mortar and pestle, use a garlic press or garlic paste and minced or finely grated ginger. Try to find garlic paste that is preserved in oil rather than vinegar.