Chicken Tikka
Servings 5
Ingredients
- 1 kg Chicken breast Diced into large cubes
- 2 Lemons Juice of
- 1/2 tbsp Salt
- 1 tsp Red food colouring powder Optional
- 250 ml Plain yogurt
- 2 tbsps Garlic puree
- 1 tbsp Ginger puree
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1 tbsp Ground black pepper
- 1 tsp Citric acid powder
- 1 tsp Turmeric powder
- 1 tsp Salt To taste
- 2 Chillies Finely chopped
Instructions
- Place the chicken in a large bowl and mix in the lemon juice, add your salt, mix well. If you were going to add red food colouring powder, add it in now.
- Whisk the remaining marinade ingredients together in a bowl and pour it over the chicken.
- Mix well and ensure it's completely coated.
- Allow to marinate, the longer the better. 30 minutes is a minimum but ideally up to 48 hours.
- Bring your grill up to around 200C, direct heat.
- While heating up, put your chicken onto skewers.
- Cook over the direct heat, turning occassionally until chicken is cooked through, edges should also be blackened.
- Serve.
Notes
Adapted from The Curry Guy.
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