Chicken Tikka

Cook Time:

18 - 20 minutes

Serves:

2 people

Chicken Tikka

500 g chicken breast
Juice from 1-2 lemons
1 tablespoon freshly grated ginger (roughly two thumb sized pieces)
2 teaspoons ground cumin seeds
1 teaspoon coriander seeds
½ a teaspoon ground fenugreek
1 teaspoon paprika (sweet)
1 teaspoon garam masala
½ teaspoon rock salt
2 dried Thai chillies
1 large pot of yoghurt (roughly 150 g)
1 dessert spoon oil

Begin by preparing the chicken breasts, removing the fat and sinew. Once done, make sure you score the flesh (or pierce it with a fork) to ensure the marinade gets into every nook and cranny it can. Continue by placing the Chillies, Cumin and Coriander seeds in a small pan, heat until they start to smoke and the coriander starts to pop then add to a grinder and grind to a powder.

In a Tupperware, empty the yoghurt and stir in the freshly grated ginger first so it can infuse the yoghurt. Then add oil, salt, cumin/coriander, fenugreek, chilli and paprika. Slice and juice the lemon and add this to the mix, stirring everything thoroughly before adding the chicken and stirring thoroughly again. Leave to marinade for at least 2-3 hours, 24 hours is even better but not strictly necessary.

When you are ready to cook, preheat your oven to 180 degrees Celsius. Prepare a baking tray by adding a piece of baking paper and then use a fork to remove the chicken from the marinade and place on the baking tray. When the oven is ready cook for 18-20 minutes and serve.