Chargrilled chicken tikka on lemongrass sticks

Name: Chargrilled chicken tikka on lemongrass sticks
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tsp caster (granulated) sugar; 1 tbsp tomato purée (paste); ½ tsp chilli powder; 1 tsp peeled and grated root ginger; 2 garlic cloves, grated; naan bread, to serve; 100 g/3½ oz/scant ½ cup natural yogurt; 1 tsp lemon juice; 1 tbsp tomato purée (paste); 1 tsp mild Madras curry powder; 1 tsp garam masala; 1 red onion, thinly sliced; 4 chicory heads (Belgian endive), separated into leaves; 1 kg/2 lb 4 oz skinless boneless chicken thighs, cut into cubes; 8 lemongrass stalks; juice of ½ lemon; 1 tbsp olive oil; 4 chicory heads (Belgian endive), separated into leaves; 4 large vine tomatoes, quartered

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Chicken tikka is one of our most popular dishes and when you use lemongrass as the kebab skewers, you get another layer of flavour coming into the mix. If you don’t have any, though, you can simply use ordinary metal or soaked wooden skewers.

Ingredients

1 kg/2 lb 4 oz skinless boneless chicken thighs, cut into cubes
8

Asia
India
Main course

Method

Mix together all the marinade ingredients in a non-metallic baking tray. Thread the chicken onto the lemongrass stalks and put in the tray, turning to coat the meat. Cover with cling film (plastic wrap) and leave to marinate in the fridge for 2 hours.

Meanwhile, mix the onion, chicory leaves and tomatoes in a bowl. Whisk together the lemon juice and oil, then drizzle over the salad, cov