Chicken Tikka
Chicken tikka is a classic dish in any Indian restaurant. Each and every one will follow a slightly different recipe depending on the chef's personal taste and history. This recipe has been developed over time to reproduce the flavours from some of the best places we visited in India, Singapore and elsewhere.
The chicken tikka kebabs are best grilled over a flame - either gas or charcoal. If this is not possible they can be cooked in the oven. If you have a kitchen torch you can really develop some nice charred areas.
In India this dish is often served as a starter with nan breads and pickled onions, followed by the main course of curries including dahl. I like to serve it as a main alongside some vegetable curries such as spinach and cheese and dahl. Leftover kebabs can be eaten cold the next day in a sandwich or salad or even as topping on pizza.
- 400 g chicken thighs cleaned, trimmed and cut into 2 inch pieces
- 2 tbsp yoghurt
- 2 tsp ginger garlic paste (Grind equal quantities of ginger and garlic together)
- 1 tsp garam masala powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp mild chili powder (e.g. Kashmiri)
- 1/2 tsp turmeric powder
- 2 tsp dried fenugreek leaves crumbled
- 1/2 lemon juiced
- 1/2 tsp red food colouring (optional)
- salt and pepper to taste
Mix all of the ingredients together in a bowl. Make sure the chicken is fully coated in the yoghurt mixture.
Leave to marinade for at least 2 hours or preferably longer (even overnight).
A vacuum tub can help to speed up the marinading process.When you are ready to cook thread the chicken pieces onto skewers.
Grill the chicken over a flame until done. Turn the kebabs regularly to ensure an even cook. Don't worry if the edges start to catch - this just improves the flavour.
Serve with nan breads, pickled onions and a lemon wedge.