Home

Chicken Tikka

6 servings
Source: Indian, Shehzad Husain & Rafi Fernandez, Hermes House

• 450 g / 1 lb / 3¼ cups chicken, skinned, boned, and cubed
• 1 tsp ginger pulp
• 1 tsp garlic pulp
• 1 tsp chili powder
• ¼ tsp turmeric
• 1 tsp salt
• 150 ml / ¼ pint / 2/3-cup natural (plain) low-fat yogurt
• 4 tbsp lemon juice
• 1 tbsp chopped fresh coriander (cilantro)
• 1 tbsp vegetable oil
• 1 small onion, cut into rings (garnish)
• lime wedges, mixed salad, fresh coriander (garnish)

In a medium bowl, mix together the chicken pieces, ginger, garlic, chili powder, turmeric, salt, yogurt, lemon juice, and fresh coriander (cilantro). Leave to marinate for at least 2 hours.

Place on a grill (broiler) tray or in a flameproof dish lined with foil and baste with the oil.

Preheat the grill to medium. Grill (broil) the chicken for 15-20 minutes until cooked, turning and basting 2-3 times. Serve with garnishes.

Hosted by www.Geocities.ws