How to Make The best Chicken Tikka

How to Make The best Chicken Tikka

Ingredients :

1 tbsp cumin seeds

1 tbsp coriander seeds

2  whole cloves

1/2 tsp black peppercorns

1/2 tsp fenugreek seeds

1 1/2 tsp ground turmeric

2 tsp ground paprika

1/2 tsp hot chilli powder

1/4 tsp ground cinnamon

1 tsp sea salt

2  garlic cloves (peeled & crushed)

20 g root ginger (peeled & finely grated)

4 tbsp natural yogurt

4  boneless & skinless chicken breasts (cut into chunks)

Fresh Coriander & Mint Chutney

1 large bunch  fresh coriander

30  fresh mint leaves

1 large  green chilli (deseeded & roughly chopped)

4  spring onions (roughly chopped)

1/2  lemon (juice only)

10 g fresh root ginger (peeled & roughly chopped)

2 tsp caster sugar

1/4 tsp fine sea salt

3 tbsp natural yogurt

3 tbsp water  

Method

Step 1 Place the cumin, coriander, cloves, peppercorns and fenugreek into a frying pan and dry fry for 1-2 minutes until toasted. Now place in a grinder or pestle & mortar and add the turmeric, paprika, chilli, cinnamon and salt, grind until you have a fine powder.

Step 2 Place the ground spices into a large bowl, add the garlic, ginger and yogurt. Mix through until thoroughly combined. Now add the chicken and fully coat. Cover the bowl with cling film and place in the refrigerator overnight or at least for 4 hours to marinate.

Step 3 For the chutney, place all the ingredients into a food processor and blend together until you have a bright green puree. Spoon the chutney into a serving bowl. Or cover and chill in the fridge, it will keep for up to 3 days.

Step 4 Take the chicken out of the fridge and thread them onto metal skewers leaving a 1cm gap between pieces.

Step 5 Preheat a grill to the highest temperature and place under the grill as close to the heat as possible. Cook for 5 minutes and then turn the skewers over cooking for a further 5 minutes.

Step 6 Use a fork to slide the chicken off the skewers and serve with fresh coriander & mint chutney and fresh salad. Enjoy!