Tandoori Chicken Tikka
Ingredients
- 1 kg chicken breast or thigh pieces (boneless)
- 300 ml natural yoghurt
- 2 tsps garlic, finely chopped
- 2 tsps ginger, finely chopped
- 2 tsps cumin powder
- 2 tsps coriander powder
- 1 tsp cayenne pepper, heaped
- 1 tsp paprika, heaped
- 2 tbsp tomato puree
- 1 tsp turmeric powder
- 4 tbsp lemon juice (1 lemon)
- 3 green birds eye chillies, finely chopped to taste
- 2 tsps black pepper
- 2 tbsp fresh coriander, finely chopped reserve some for garnish
- 2 tbsp olive oil (or rapeseed oil)
Instructions
- Mix all the ingredients in a bowl and marinate for at least 2 hours, ideally overnight.
- Add the chicken pieces onto skewers and cook in the oven on 240C heat, fan assisted for 20 minutes or until you are happy with the charred look of the chicken. You will need to turn the chicken over half way and baste with any left over marinade. (10 minutes of cooking on each side of the skewer).
- Serve with naan or chips and a crispy green salad.
Video
Notes
- This makes a great recipe for the barbeque, you will only need to cook the chicken for around 10 minutes. Keep basting as turning the chicken as it cooks.
- You can add peppers (caspicums) and red onions to the skewers, brush them in the marinade for additional flavour.
- If using wooden skewers, soak them for 20 minutes before adding the chicken and cooking.
- If you want your chicken to look very red, add red food colouring to the marinade.