Chicken chunks skewered and cooked with
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.
- Marination Time: 2 hours to overnight
- Cooking time:30 minutes
- Serve: 6
- Taste: Medium
- 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
» 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.