Chicken tikka is one of those classic dishes that is just impossible to resist. The meat is left to marinade overnight in the fridge and the result of cooking meat prepared this way is tender, succulent chicken that just melts in your mouth.
The recipe is really simple and the hardest part is waiting for it to be ready to cook as preparation is really easy. I think the second hardest thing about this dish is sharing it!
The whole thing can be prepared in around ten minutes and then the wait begins.
Here is the Network Chilli version of the mighty chicken tikka.
Chicken Tikka Ingredients
- 750g Chicken Breast
- 150g Plain Full Fat Yoghurt
- 4 Tablespoons of Lemon Juice
- 2 Tablespoons of Vegetable Oil
- 1 Tablespoon of Grated Fresh Ginger
- 2 Cloves of Garlic
- 1 Tablespoon of Coriander Seeds (ground)
- 1 Teaspoon of Hot Chilli Powder
- 1/2 Teaspoon of Salt
As I said at the beginning of the post, this one is so easy to make. Begin by grating the ginger and the garlic. You must also grind the coriander seeds using a mortar and pestle. That really is all the non-meat prep you need. Combine all the ingredients (except the chicken) in a large bowl.
You then need to dice the chicken into decent sized cubes and place into the well mixed marinade and leave to rest (covered) in the fridge.
The period of 24 hours is a recommendation but I reckon you could still get away with 12 hours if you just can’t wait.
Once the time to cook has arrived, place the meat on skewers and grill under a high heat for approximately 6-8 minutes. You will need to turn the skewers at the halfway point to ensure the meat is cooked through.
I love to serve this in a warm paratha with a little radish, red onion and tomato salad. I also like to hit this dish with a massive whack of fresh coriander leaves for that elevating lift of citrusy zinginess.
This is an absolutely stunning dish and you will definitely be in demand if you make this for your guests.
Just as a bit of fun – listen to this song while you are eating it.