Chicken Tikka

• 675 g (1.5 lb) skinless and boneless chicken breast, diced into cubes
• 1 tbsp mustard seed oil (see notes)
• 50 ml (2 fl oz) milk
• 150 ml (5 fl oz) natural yoghurt
• 2 tbsp lemon juice
• 1 tbsp tomato paste
• 2 tbsp chopped fresh cilantro (coriander leaves)
• 4 large cloves of garlic, finely chopped
• 1–4 chopped fresh red chillis (depending on strength of the chillis and the desired strength of the marinade)
• 2 tsp paprika
• 2 tsp garam masala
• 1 tsp cumin powder
• ½ tsp turmeric
• 1 tsp salt (use rock salt for best results)

Ingredients for 4 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Add all of the ingredients except the chicken to a non-metallic mixing bowl, and mix well.

2. 2

   Add the chicken and mix until fully coated.

3. 3

   Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.

4. 4

   For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5–8 minutes on each side or barbecued (cooking times depend on the temperature of the barbecue). Always ensure the chicken is cooked throughout before serving. It should come apart easily when pressed down with the side of a fork.

   OvenGrill or barbecue
5. 5

   Serve with naan, with rice or use in a Chicken Tikka Masala.