Chicken Tikka RecipeOrigin: India Period: Traditional |
Ingredients:
4 Chicken Breast Fillets 
Chicken Tikka Preparation:Method:This is a lighter dish that the lamb tikka and although only lightly spiced it is succulent and very tasty. Essentially the tikka sauce is a cut-down version of the standard tandoori sauce (which is why it is included here). Cut each breast fillet into six equal-sized chunks then dry with kitchen paper. Place all other ingredients in a bowl and whisk until smooth. Add the chicken pieces to this, mix well, cover with clingfilm and refrigerate for a minimum of six hours (preferably for 12 hours or more). When ready pre-heat your oven to at least 220°C then shake-off the excess marinade from the chicken and place the pieces on a wire rack insert into a roasting tin and bake near the top of your oven for a minimum of ten minutes, or until cooked through. Serve immediately with lemon wedges and a yoghurt mint sauce. |
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