Chicken tikka

Name: Chicken tikka
Cuisine: Indian
Ingredients: 4 large skinless chicken breasts; 25 g butter; 150 g Greek-style yogurt; 1 tablespoon peeled, chopped and crushed fresh ginger; 1 large garlic clove - crushed; ½ small chilli, chopped; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon cardamom seeds, crushed; 1 tablespoon lemon juice; Salt

Preparation info

For
4

Difficulty
Easy

Appears in

Salt is Essential

By Shaun Hill

Published 2016

About

This staple of the Indian takeaway will surprise you. A yogurt marinade alters the texture as well as the flavour and will need a few hours to do the job properly. Drink a glass of Riesling or Gewurztraminer with it rather than lager to complete the contrast. The bright red colouring of tandoori chicken is not required.

Ingredients

4 large skinless chicken breasts
25 g butter

Asia
India
Main course
Gluten-free

Method

The chicken breasts cook better with the bones attached - they stretch the meat as it cooks. Not the end of the world if you can only buy them ready filleted. They will cook more quickly, of course, but tend to curl up at their point.

Mix all the marinade ingredients together and coat the chicken breasts with the result. Cover and leave for a few hours in the fridge.

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