Paula's Chicken Tikka
Over a year ago
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Ingredients
- 1 kg Chicken thigh fillets
- 1 tbs Curry powder (madras or mild)
- 1 tsp (level) Yellow mustard seeds
- 4 tbs Oil
- 2 tbs (heaped) Paula's tandoori mix
- 250g Total 0% yogurt
- good shake Garlic salt
- 1 tsp Ginger puree
- 2 tbs Lemon juice
- small handful Fresh mint (don't use dried)
- large handful Fresh coriander
- 1 tsp Ground cumin
- ½ tsp upwards Cayenne pepper
- 1 tsp Garam masala
Accompaniment
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Description
As with all Indian dishes, the spices are better if ground from whole.
Once cooked, the tikka can also be added to bought Indian sauces.
Method
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1
Divide each chicken thigh into 2-3 pieces, and put into a bowl. Pour oil into pestel and use mortar to crush the mustard seeds till the liquid is cloudy and the seeds are well broken up. Pour into small frypan and add curry powder and tandoori mix. Heat until fragrance released. Chop mint and coriander. Chopped quantity should be approx 1 heaped tablespoons of mint and 3 of coriander.
Add paste to chicken, along with all the other ingredients, mix well and leave, refrigerated, for at least 2 hours, preferably 6-8.
Heat oven to 220C. Place chicken on a grill rack in a baking tray, and bake until slightly charred.
Serve hot or cold, garnished with chopped coriander and lemon slices.
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