Recipe Chicken Tikka

[Yorky]

Ingredients

• 700 g chicken breasts, cubed 30 mm
• 1 small onion, roughly cut into wedges

marinade​

• 1⁄2 teaspoon cumin seed, roasted
• 1⁄2 teaspoon coriander seed, roasted
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 100 ml plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon pureed garlic
• 1 teaspoon pureed ginger
• 1 1⁄2 tablespoons olive oil

Method

Grind all the dry spices to a fine powder.

Add the ground spices and the remaining ingredients (except the chicken and onion) into a blender and blend until smooth. Mix thoroughly with the chicken pieces in a bowl. Cover with film and marinate in the refrigerator for at least 6 hours or overnight.

Soak sufficient kebab sticks in water (allow for four chicken pieces per stick). Thread the chicken onto the sticks leaving a gap between the pieces. Place on a grill tray with a little olive oil and scatter around the onions. Grill, turning the kebabs two or three times, for about 12 minutes or until the tikka is brown.

Serve with the onions, salad and rotis and/or naan

 

[Yorky]

 

[Yorky]

And, of course, this must lead to Chicken Tikka Masala; said to be the most popular restaurant ordered dish in the United Kingdom today:

Ingredients

• 450 g chicken tikka
• 1 teaspoon pureed ginger
• 1 teaspoon pureed garlic
• 1 teaspoon salt
• 50 g butter or ghee
• 1 small onion, finely chopped
• 2 tomatoes, peeled and chopped
• 1⁄4 teaspoon ground turmeric
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon cayenne pepper
• 100 ml warm water
• 300 ml plain yogurt

Method

Mix the ginger, garlic and ½ tsp salt together to a smooth paste.

Melt the butter in a deep frying pan and fry the onions until transparent (about 3 minutes). Add the ginger and garlic paste and cook for a further minute. Stir in the chopped tomato.

Stir in the ground spices and cayenne pepper and cook for a further 2 minutes. Add the warm water and stir.

Add the yoghurt, 1 tblsp at a time, stirring for 30 seconds each time then add the remaining salt, cover and simmer for 5 minutes.

Stir in the chicken tikka, re-cover and simmer for a further 10 minutes.

Serve hot.