Chicken Tikka
The word tikka is a Turkic word and means "bits" or "pieces"

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Chicken Tikka

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Ingredients

Adjust Servings:
1 small tub Yoghurt (Plain) Exact quantity not important
2 tsp Ginger (Grated)
2 tsp Garlic (Grated)
2 tsp Tandoori Paste (Pataks)
2 tsp Tikka Paste (Pataks)
1 tsp Kashmiri Paste (Pataks)
1 Lemon small (juice only)
1/2 tsp Coriander (Powder)
1/2 tsp Turmeric (Powder)
1/4 tsp Cumin (Powder)
1/4 tsp Paprika (Powder)
1/4 tsp Mix Powder / Curry Powder
1/4 tsp Salt
1 tsp Mint Sauce
6 Chicken Breasts Meat
Colouring (Red) Beetroot Powder or Food Colour Powder

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Features:
  • Heat 1/5
Cuisine:

Traditionally small pieces of boneless chicken baked using skewers after marinating in Indian spices and yogurt

  • 25 minutes
  • Serves 6
  • Easy

Ingredients

Directions

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Making chicken tikka is easy. Just cut up the chicken, coat with the spice and yoghurt mix then refrigerate for a few hours (ideally 24) before grilling.

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Steps

1
Done

Cut the chicken breast into large chunks and set aside

2
Done

Combine the yoghurt and all spices into a bowl and mix well

3
Done

Add the chicken chunks to the mixture and allow to marinate for at least 6 hours (ideally 24)

4
Done

Start your oven heating up, ideally to around 250 degrees.

Place onto skewers (soak wooden ones in water for 30 mins before using) and place across a tin to hold the skewers off of the base

5
Done

Place the chicken into the oven for 15 minutes before removing and allowing to cool.

Check the largest piece to ensure it is cooked thoroughly then refrigerate as soon as possible.

Will last 2-3 days in the refrigerator or seal in freezer bags for use at a later date.

thecurrykid

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