Chicken Tikka

Name: Chicken Tikka
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 5-cm / 2-inch piece of ginger, peeled and chopped; 4 garlic cloves, peeled and chopped; 600 ml/ 1 pt plain yoghurt; juice of 2 lemons; 6 tbsp sunflower oil; a little melted butter; 1 chicken, about 1.5 kg/ 3¼ lb; 30 g/ 1 oz plain flour; ¼ nutmeg, grated; 2 tsp ground cumin; 2 tsp ground pepper; 2 tsp chilli powder; 1 tsp cardamom seeds; 2 tsp turmeric; 1 tsp salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Tikka means ‘boned and cut into cubes’. The best meat to use is chicken thighs, which are inexpensive in large packets.

Ingredients

5-cm / 2-inch piece of ginger, peeled and chopped
4 garlic cloves, peeled and chopped

Europe
United Kingdom
Main course
Spicy

Method

The day before, put the ginger into a food processor with the garlic and 4 tablespoons of the yoghurt. Blitz this to a paste and put into a bowl with the remaining yoghurt, the flour, nutmeg, cumin, pepper, chilli powder, turmeric, cardamom, salt, sunflower oil and lemon juice. Mix all together.