Chicken chunks skewered and cooked with
complementary spices

Thanks to boneless chicken, this versatile dish is as easy to prepare as it is to eat. Chicken Tikka makes a wonderful ?nger food for cocktails, or a casual snack to be enjoyed while kicking back with a favourite TV show. For a light meal, simply pop the chicken on a bed of salad and roll in a roti or tortilla – add some salad dressing if you like. Traditional Tikka is cooked over a coal ?re; this modern version simply uses the oven, or you could try the BBQ.

PREPARATION TIME:

  • Marination Time: 2 hours to overnight
  • Cooking time:30 minutes
  • Serve: 6
  • Taste: Medium

INGREDIENTS:

  • 800g boneless chicken, cut into bite-sized pieces
  • Long bamboo skewers
  • 2 Tbsp oil
  • 1 tsp carom seeds
  • 2 tsp chickpea ?our
  • 1 cup thick plain yoghurt or
  • Greek yoghurt
  • 6 tsp ginger paste
  • 6 tsp garlic paste
  • ½ tsp white pepper powder
  • ½ tsp cumin powder
  • 1 tsp green cardamom powder
  • ½ tsp red chilli powder
  • ½tsp turmeric powder
  • ½ tsp garam masala powder
  • 1 Tbsp oil
  • 4 Tbsp lemon juice
  • Salt, to taste

Method
»  Soak bamboo skewers in a bowl of cold water for at least one hour and keep aside.
»  Heat oil in a pan, add carom seeds, stir, add chickpea flour, roast the flour while stirring constantly over a low heat until golden-brown in colour. Keep aside
»  Whisk yoghurt. Add roasted chickpea flour and carom seeds; mix, then add all the other ingredients, mix well again to make a smooth marinade without any lumps. Add chicken pieces, mix well to coat evenly. Cover and place in the refrigerator to marinate for at least 2 hours or overnight.
»  Preheat oven to 200ºC
»  Wipe soaked skewers with a clean tea towel to absorb excess water. Thread the chicken pieces onto the skewers.
»  Line an oven tray with a foil of parchment paper, then arrange the skewers evenly on the tray. 
»  Bake the chicken in the centre of the oven, just turning the skewers once to let it cook evenly (leave the oven door closed, as it can lose its heat).
»  The chicken tikka is ready when it is browned with a few blackened spots and the juices run clear when you make a cut. (cooking the chicken tikka will take approximately 20-25 minutes)
»  Serve hot with Mint Chutney (page XX) and Raita (PageXX)

Ruby’s: Chicken Tikka can be more intensely ?avoured by adding more spices, such as red chilli powder and garam masala, to your preference.