This is a quick chicken tikka recipe so packs all the flavour but no need to marinade for hours. You can either cut the chicken into chunks and grill or do as I’ve done in the picture and keep them whole and oven bake them for about 40 mins
2 chicken breasts or 4 thighs
1 large clove garlic, crushed
1 tsp fresh ginger, grated
half tsp turmeric
1 tsp paprika
good pinch of salt
150ml (small pot) natural yogurt
1 tsp ground coriander
1 tsp garam masala
half tsp ground cumin
1 tbsp groundnut oil
Squeeze of lemon juice
Cut the chicken into bite-sized pieces and stab each piece a few times with the tip of your knife. If using them whole simply trim the chicken thighs to remove excess fat.
Mix all the marinade ingredients together in a bowl and add the chicken. Massage the marinade well into the chicken using your hands.
Don’t use low fat yoghurt, low fat foods are bad for you generally as they are loaded with sugar. Cover and chill for half an hour or as long as you can wait. The longer it is left the more the marinade will penetrate the meat.
Preheat your grill to its highest setting. Line a baking tray with foil (makes cleaning easier) and place a rack on top. Place the chicken on the rack and grill until browned all over and cooked through – about 7-10 minutes.
If you are cookin the chicken whole place on a rack and cook at 180c for about 40 mins. The marinade will drip a little so line whatever you place the rack on with foil.
The chicken tikka should be nicely browned or even a little burnt to give it a texture and smokey flavour. Serve with salad, pitta bread and yogurt and mint dressing. Or add to a home-made curry sauce and serve with rice.
For more curry recipes try our Indian section here