( SERVES 4 )
Photo by Babiche Martens
This chicken tikka is extra delicious when cooked on the barbecue, but still good cooked in a pan indoors if the weather isn’t playing ball. Yoghurt is essential for tenderising the meat and helping to infuse the wonderful flavours of the spices.
|5 cloves||Garlic, crushed|
|1 Tbsp||Fresh ginger, grated|
|1 tsp||Garam masala|
|1 tsp||Ground coriander|
|1 tsp||Ground cumin|
|1 cup||Natural yoghurt|
|1 Tbsp||Tomato paste|
|8||Boneless chicken thighs, halved|
|1 pinch||Coriander, to garnish|
- Combine the garlic, ginger, turmeric, garam masala, coriander, cumin, yoghurt, tomato paste and salt in a bowl. Add the chicken thighs and cover with the spicy mixture, leaving to marinate for at least two hours or even overnight.
- Heat the oil on a barbecue or in a frying pan. Cook the chicken for four minutes each side or until cooked through.
- Serve hot with a sprinkle of coriander, also rice and naan bread. The green slaw (link below) goes well with this.