Tandoori Chicken Tikka

Name: Tandoori Chicken Tikka
Cuisine: British
Ingredients: 500 g skinless boneless chicken breast cut into bite size pieces; 2 Tbsp thick yoghurt/ Greek yoghurt; 2 Tbsp chickpea flour / gram flour; 4 clove garlic; 1 ” piece ginger peeled; 1 green chilli; 1 tsp mild paprika; 1 Tbsp red chilli powder (more add if you like more); 1/2 tsp red chilli flakes; 1/2 tsp keshmiri red chilli powder; 1 tsp garam masala powder; 1 tsp coriander powder; Pinch cinnamon powder; Pinch saffron crushed; to taste Salt; Butter for basting; 1 tsp chaat masala; 1 lemon juice; Salad & chutney to serve

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Tandoori Chicken Tikka

Lubna’s Kitchen @lubnaskitchen

Saved

Ingredients

500 gskinless boneless chicken breast cut into bite size pieces
2 Tbspthick yoghurt/ Greek yoghurt
2 Tbspchickpea flour / gram flour
4 clovegarlic
1” piece ginger peeled
1green chilli
1 tspmild paprika
1 Tbspred chilli powder (more add if you like more)
1/2 tspred chilli flakes
1/2 tspkeshmiri red chilli powder
1 tspgaram masala powder
1 tspcoriander powder
Pinchcinnamon powder
Pinchsaffron crushed
to tasteSalt
Butter for basting
1 tspchaat masala
1lemon juice
Salad & chutney to serve

Saved

Steps

1

Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste. Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency.
2

Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and coriander powder. Also mix in the ground cinnamon, saffron and salt. Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
3

Soak wooden skewers in water. Preheat the grill indoor or out door on medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a grill /wire rack. Cook under the grill for 15-20 minutes. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.
4

Serve warm with roti or parathas sprinkled with chaat masala and lemon juice along with mint chutney and salads ❤️