Chicken Tikka

Chunks of chicken marinated in yogurt and spices, then roasted at high heat until charred at the edges.

35 min 4 servings Medium indian

Ingredients

• 700 g boneless chicken thighs
• 150 g plain yogurt
• 2 tbsp lemon juice
• 4 clove garlic
• 1 tbsp fresh ginger
• 2 tsp garam masala
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp salt
• 2 tbsp sunflower oil

Steps

1. Cut 700 g of boneless chicken thighs into 3 cm cubes.
2. Mince 4 garlic cloves and grate 1 tbsp of ginger.
3. Put 150 g of yogurt in a large bowl.
4. Add the garlic, ginger and 2 tbsp of lemon juice to the yogurt.
5. Add 2 tsp of garam masala, 2 tsp of paprika, 1 tsp of turmeric and 1 tsp of cumin.
6. Add 1 tsp of salt and 2 tbsp of oil and stir the marinade until smooth.
7. Add the chicken and mix until every piece is coated.
8. Cover the bowl and marinate in the fridge for at least 2 hours.
9. Heat the oven to 250 degrees Celsius with the grill setting on.
10. Thread the chicken onto skewers, or place the cubes on a lined baking tray.
11. Place the tray on the top oven rack.
12. Roast for 10 minutes.
13. Turn the chicken over.
14. Roast for 8 more minutes until the edges are charred and the juices run clear.
15. Serve hot with lemon wedges and sliced red onion.