Tikka Chicken
Get the chicken in the marinade in the morning, the salad mostly made and put in the fridge and all you have to do is make rice, cook the meat and add the cilantro to the salad, and dinner is made.
Tikka Chicken
Get the chicken in the marinade in the morning, the salad mostly made and put in the fridge and all you have to do is make rice, cook the meat and add the cilantro to the salad, and dinner is made.
Cooking Instructions
- 1
Mix the yogurt and tikka paste in a large bowl.
- 2
Rinse the chicken, drain then add to yogurt mix.
- 3
Cover with plastic wrap and refrigerate for at least four hours.
- 4
Chop tomatoes and yellow onion quite small. Combine with other salad ingredients, except the cilantro.
- 5
Cover with plastic wrap, or make it in Klip-lok tub, and refrigerate for at least two hours.
- 6
Bring the water to the boil in a large pot with a lid.
- 7
Rinse the rice well in a sieve.
- 8
When water is boiling stir the rice in, put on the lid and bring back to the boil.
- 9
If the rice bubbles up too much, just lift up the lid and put it back down when the bubbles subside.
- 10
Cook rice for 10 minutes, or until the water is all gone and there are no bubbles forming.
- 11
Heat the broiler or set the oven at 200 C/400F
- 12
Take the rice off the heat, take off the lid and place a clean tea towel over the pot and leave it until you are ready to serve.
- 13
Line the broiler tray or a baking sheet with foil.
- 14
Either place the chicken pieces on the foil, or thread onto metal skewers.
- 15
Discard any leftover yogurt mixture.
- 16
Cook chicken for 15-20 minutes, turning over halfway through cooking.
- 17
Take the tea towel off the rice, fluff it up with a fork, then serve in mounds.
- 18
Place tikka chicken on the rice.
- 19
Stir cilantro into the tomato and onion salad and serve that on the side.
- 20
Serve with wedges of lemon to squeeze over the chicken.
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