RCI-MT.006.0130.001
Chicken Tikka
is an Indian/Pakistani dish made by baking chicken which has been marinated in spices and yoghurt. I
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- (1.5 lb) skinless and boneless chicken breast diced into large cubes675 g
- tbs mustard seed oil (see Notes1 unittips and variations)
- (2fl oz) milk50 mL
- (5fl oz) natural yoghurt150 mL
- tbs lemon juice2 unit
- tbs tomato puree1 unit
- tbs chopped fresh cilantro (coriander leaves)2 unit
- cloves of garlic4 largefinely chopped
- chopped fresh red chillis (depending on strength of the Chillis and the desired strength of the marinade)1-4 unit
- tsps paprika2 unit
- tsps garam masala2 unit
- cumin powder1 tsp
- turmeric1/2 tsp
- salt (use rock salt for best results)1 tsp
Method
1
Add all of the ingredients except the chicken to a non-metallic mixing bowl and mix well.
2
Add the chicken and mix until fully coated.
3
Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
4
The chicken now needs to be cooked. For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5-8 minutes on each side or barbecued (cooking times depend on the temperature of the barbecue). Always ensure the chicken is cooked throughout before serving. It should come apart easily when pressed down with the side of a fork.
5
Serve with naan, with rice or use in a Chicken Tikka Masala.