Chicken Tikka

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 450 g (1 lb) boneless, skinless chicken breasts, cubed
  • lemon wedges, to serve


  1. To make the marinade, blend all the ingredients in a food processor until smooth, or chop the garlic, ginger and coriander more finely and mix with the rest of the marinade. Season with salt.
  2. Put the chicken in a bowl with the marinade and mix thoroughly. Marinate overnight in the fridge.
  3. Thread the chicken pieces onto four metal skewers