Chicken Tikka
- Gluten free
- Easy recipes
- Barbecue recipes
Ingredients
- 1/4 cup (60 mL) lemon juice
- 1/4 cup (60 mL) full-fat yogurt
- 1/4 cup (60 mL) coarsely chopped fresh coriander
- 1/4 cup (60 mL) coarsely chopped fresh mint
- 3 tbsp (45 mL) chopped fresh gingerroot
- 2 tbsp (30 mL) chickpea flour (optional)
- 8 cloves garlic, crushed
- 1-1/2 tsp (7 mL) salt
- 1 tsp (5 mL) ground coriander seeds
- 1/2 tsp (2 mL) each ground cardamom, cayenne pepper, cumin, turmeric and white or black pepper
- 1/2 tsp (2 mL) each mace and nutmeg (or 3/4 tsp/4 mL nutmag)
- 3 tbsp (45 mL) peanut or vegetable oil
- 4 skinless boneless chickens breasts or 12 thighs
- Garnish:
- 1 small red onion, thinly sliced
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) lemon juice
- fresh coriander sprigs
Preparation
In blender or food processor, whirl lemon juice, yogurt, fresh coriander, mint, ginger, chickpea flour (if using), garlic, salt, coriander seeds, cardamom, cayenne, cumin, turmeric, pepper, mace and nutmeg into fine paste. Mix in oil.
Cut each breast into 8 pieces (or thighs into 3 pieces). Mix with spice paste and marinate, refrigerated, for 3 to 4 hours. Thread onto skewers, leaving about 1/2 inch/1 cm between pieces. Grill or broil on rack, turning once, until no longer pink in centre, 8 to 10 minutes. (Or, roast on rack in 375F/190C oven for 15 to 20 minutes).
Garnish: Meanwhile, in small bowl, mix onion with salt; pour lemon juice over top. Let stand for 30 minutes. Drain onion. Top grilled chicken with onion and garnish with coriander.
Makes 8 servings.
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