chicken-tikka-recipie

chicken Tikka Kebabs in a richly spiced yogurt marinade. Grilled, barbecued or griddled to perfection, they make an easy, family-pleasing dinner! Serve them simply with rice or chapati, or go all out with a big Indian buffet - I've got lots of ideas below!

Street Food Nov 17, 2021 0 493 Add to Reading List

450gms skinless boneless chicken thighs cut into bite size pieces

2 tbsp thick yoghurt/ Greek yoghurt

2 tsp chickpea flour/ gram flour

4 cloves garlic

1” piece ginger peeled

1 green chilli

1 tsp mild paprika

½ tsp chilli powder (or a little more if you’d like it spicy)

½ tsp garam masala powder

1 tsp coriander powder

Pinch cinnamon powder

Pinch of saffron crushed

Salt to taste

Butter for basting

1 tsp chaat masala

Juice of ½ a lemon

Salad & chutney to serve

Method

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.