Chicken Tikka

chicken
mains
indian

What you need

  • 500g boneless skinless chicken thighs OR chicken breast
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 cloves minced garlic
  • 1 tbps minced ginger
  • 1 dried red chilli (adjust to taste)
  • 1 tsp rock salt
  • 2 Tbsp lemon juice
  • 2 tsp coriander powder
  • 1 tsp paprika
  • 2 tbsp greek yoghurt

How it’s done

In a small non stick pan, dry roast the cumin and coriander seeds until they smoke.

Using a mortar and pestle, grind the cumin, coriander seeds and chilli into a powder

Add the ginger, garlic, rock salt and grind to a paste.

Prick the chicken all over with a fork, then place the chicken in a bowl and coat with the lemon juice.

Add the paste, coriander powder, paprika, and fresh yoghurt.

Mix everything well then cover with cling wrap and marinate in the fridge for at least 6 hours, ideally overnight.

Cook chicken on a BBQ or under the grill