Chicken Tikka is a traditional Indian recipe for a classic version of chicken in a yoghurt, chilli and turmeric sauce cooked from scratch. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chicken Tikka.
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Ingredients:
4 Chicken Breast Fillets
4 tbsp Plain Yoghurt
1/2 tsp Red Chilli Powder
1/2 tsp Salt
2 tbsp Vegetable Oil
1/2 tsp turmeric
Method:
This is a lighter dish than lamb tikka and although only lightly spiced it is succulent and very tasty. Essentially the tikka sauce is a cut-down version of the standard tandoori sauce (which is why it is included here).
Cut each breast fillet into six equal-sized chunks then dry with kitchen paper. Place all other ingredients in a bowl and whisk until smooth. Add the chicken pieces to this, mix well, cover with clingfilm and refrigerate for a minimum of six hours (preferably for 12 hours or more).
When ready pre-heat your oven to at least 220°C then shake-off the excess marinade from the chicken and place the pieces on a wire rack insert into a roasting tin and bake near the top of your oven for a minimum of ten minutes, or until cooked through.
Serve immediately with lemon wedges and a yoghurt mint sauce.
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