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.
CHICKEN TIKKA
Serves 4
5 cloves garlic, crushed
1 Tbsp grated fresh ginger
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
2 Tbsp oil
Coriander to garnish
Serve with naan bread and rice
1. 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.
2. Heat the oil on a barbecue or in a frying pan. Cook the chicken for four minutes each side or until cooked through.
3. Serve hot with a sprinkle of coriander, rice and naan bread. The green slaw goes well with this.
