Tandoori chicken tikka benefits from a long marinade, which keeps the chicken moist on the grill. Coriander, fenugreek and cardamom shine through for deep flavour.
Chefs Varun Kumar and Anil Kumar
Clay Oven
Ingredients
1 lb skinless chicken breast, cut into bite-sized pieces
2 Tbsp yogurt
2 tsp chickpea flour
4 cloves garlic, crushed
1 piece ginger, peeled and crushed
1 tsp mild paprika
1/2 tsp red chili powder (or a little more to make it spicier)
1/2 tsp garam masala
Pinch of cinnamon powder
Pinch of saffron, crushed
1/2 tsp of green cardamom powder
Pinch of dry fenugreek
Pinch of black pepper
Salt, to taste
Oil, for basting
Method
- Combine all ingredients listed, except oil. Let the mixture marinate in the refrigerator for at least 3 hours.
- Preheat a grill to medium high. Place chicken on the grill, and cook for 5-7 min. The chicken should reach an internal temperature of 165°F.
- Remove chicken pieces from heat, and brush the chicken liberally with oil.
- Serve with salad or basmati rice and mint yogurt chutney.
Yield 2 servings tandoori chicken tikka
