This chicken tikka is extra delicious when cooked on the barbecue, but still good cooked in a pan indoors if the weather isn’t playing ball. Yoghurt is essential for tenderising the meat and helping to infuse the wonderful flavours of the spices.
Ingredients
| 5 cloves | Garlic, crushed |
| 1 Tbsp | Fresh ginger, grated |
| 1 tsp | Turmeric |
| 1 tsp | Garam masala |
| 1 tsp | Ground coriander |
| 1 tsp | Ground cumin |
| 1 cup | Natural yoghurt |
| 1 Tbsp | Tomato paste |
| 1 tsp | Salt |
| 8 | Boneless chicken thighs, halved (Main) |
| 2 Tbsp | Oil |
| 1 pinch | Coriander, to garnish |
To serve
| 6 servings | Naan bread |
| 6 servings | Rice |
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Directions
- Combine the garlic, ginger, turmeric, garam masala, coriander, cumin, yoghurt, tomato paste and salt in a bowl. Add the chicken thighs and cover with the spicy mixture, leaving to marinate for at least two hours or even overnight.
- Heat the oil on a barbecue or in a frying pan. Cook the chicken for four minutes each side or until cooked through.
- Serve hot with a sprinkle of coriander, also rice and naan bread. The green slaw (link below) goes well with this.
