Tandoori chicken tikka

Total Time

777

1 kg chicken fillets, cut into pieces
¼ cup natural yogurt
2½ tsp fresh ginger, minced
2½ tsp fresh garlic, crushed
50 ml vegetable oil
2½ tsp salt
1½ tsp ground cumin
3 tsp garam masala (Indian spice mix)
½ tsp hot chilli powder (optional)
1 tbsp lemon juice
2-3 pinches of tandoori colour or turmeric powder, or 5 tsp sweet paprika powder (for colour)

To make the marinade, blend the yogurt with a whisk then add all the other ingredients. Mix well. Add the chicken fillets and ensure that they get well covered with the marinade. Cover the bowl and refrigerate for at least 8 hours or overnight.
Preheat a oven to 180°C (fan forced to 160°C). Place a couple of smouldering charcoal pieces on a metal plate at the bottom of the oven (to give smoky flavor). Place the chicken fillets on a rack with drip tray underneath and slide onto the middle shelf of the oven.
Cook for 15 minutes, then brown under top heat for 5 minutes on either side. Place chicken tikkas in a bowl and sprinkle with chat masala and lemon juice. Serve on a warm plate, garnished with onion rings and fresh coriander.

Per serves

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