About the Recipe
Coated in several different spices, these tender chicken pieces are cooled down with a dip in our traditional mint yoghurt
Ingredients
Marinade
500g Chicken Breast, cut into Tikka sized pieces
160g Greek Yogurt
1 ½ Tsp Red Chilli Powder
2 Tbsp Ginger and Garlic Paste
2 Tsp Garam Masala
1 ½ Tsp Cumin
6 Tbsp Vegetable Oil
1 teaspoon turmeric
2 ½ Tbsp White Wine Vinegar
1 Tsp Green Chilli paste
1 ½ Tsp Sea Salt
1 Tbsp Dried Fenugreek Leaves (crushed using the palm of your hands)
Mint Yoghurt
1 bunch Mint leaves
1 bunch Coriander, cut into three parts
½ white Onion, halved
1 or 2 finger Green Chillies, halved
2 Tsp Sea Salt
3 Tsp Sugar
1 ½ Tsp Cumin Seeds, roasted on a dry pan
¾ Tsp Cumin
½ Lemon, freshly squeezed
1 Tsp Amchoor Powder
A little water, optional if required
2 ½ Tbsp Yoghurt
Preparation
For the Chicken Tikka
Mix together all the marinade ingredients (do not add the Chicken at this stage).
Ensure marinade is mixed together well, adjust seasoning as needed.
Next, add your marinated Chicken pieces to the Yoghurt mixture and use your hands to evenly coat the chicken in the marinade.
Leave the Chicken to marinate for about an hour (you may also leave to marinate the chicken overnight, this way the chicken absorbs all the flavours in the marinade better).
Once the Chicken has been left to marinate, place pieces on a baking tray and cook in the oven at 180ºC for 25 minutes until the Chicken has cooked through and juices are running clear
For the Mint Yoghurt
You can get started by putting all of your ingredients (apart from the Lemon Juice and Yoghurt) into a blender.
Blend together the Mint leaves, Coriander, Green Chillies, Salt, Sugar, roasted Cumin Seeds, Cumin, Amchoor, and a little Water to help blend (if it requires a little more Water in the middle of blending, go ahead and add more).
Once blended, adjust the seasoning as required and then you can mix in the Yoghurt and Lemon Juice
Enjoy with a Katchumber Salad, Naan bread and the Mint Yoghurt