Chicken Tikka
Marinated Chicken on Skewers
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Marinade 1 hr
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Cook 25 mins
This is a classic, vibrant yet gently spiced dish that's just plain delicious.
Hari says
I love to make this little snack - sometimes really simply with just chicken thigh pieces that are marinaded and other times I like to use colourful peppers, mushrooms and red onions.
The chicken is left to marinate in a spiced yoghurt along with some vegetables and then skewered and cooked on a griddle or under the grill. The wonderful warming red colour of the meat comes from the delightful kashmiri chilli powder. This adds a little heat, but not too much as well as a slight smokiness making this a lovely dish to share with friends. It's also one of my summer staples as it barbecues beautifully - so easy to prepare and a fun one to get the children involved in too.
- Ingredients
- Method
- 5-6 chicken thighs/4 breasts
- 1 red pepper, cut into chunks
- 1 green pepper, cut into chunks
- 2 red onions, cut into chunks
Marinade
- 1 tsp salt
- 3 cloves garlic, crushed
- 2 tbsp ginger, grated
- 1 tsp kashmiri chilli powder
- 1 fresh chilli, finely chopped (2 for more heat)
- 1 tsp of garam masala, heaped
- 1 tsp of dried fenugreek leaf (kasoori methi)
- ½ tsp of coriander seeds, crushed
- 4 cardamoms, crushed
- 250g Greek yoghurt (ideally hung yoghurt)
- Juice from 1 lemon
- Mustard oil (for brushing)
- Handful of fresh coriander, chopped
- 6 skewers - metal or wooden
Method
- Cut the chicken into large chunks.
- Mix all the marinade spices in a dish and add the yoghurt, stir together.
- Place the chicken and chopped vegetables in the marinade and using your hands rub the yoghurt all over them.
- Refrigerate and leave to marinade for at least one hour.
- Heat the oven to 200oC. If using wooden skewers soak them in cold water for about 20 minutes.
- Skewer the meat and vegetables. Place the chicken skewers onto a baking tray and brush with oil and place on the middle shelf in the oven. Cook for 10-15 minutes.
- Turn the skewers over and brush or drizzle with oil. Return to the top shelf of the oven for another 15 minutes.
- Garnish with coriander and a good squeeze of lemon juice to serve.
Served with
I would always serve this with and a crisp onion salad and my zingy mint chutney
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 82 |
| Fat (g) | 3.3 |
| of which saturates (g) | 1.7 |
| Carbohydrates (g) | 3.6 |
| of which sugars (g) | 2.7 |
| Fibre (g) | 0.5 |
| Protein (g) | 9.8 |
| Salt (mg) | 0.64 |
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