Chicken tikka
Boneless thigh marinated in spiced yoghurt, then charred in a very hot oven or on the BBQ.
- Serves4
- Prep15 min
- Marinate2 hr
- Cook20 min
- HeatHot
Tikka just means pieces. Thigh gives the juiciest result, and the hottest oven you have gets you close to the char of a tandoor.
Ingredients
Ask at the counter for800g boneless chicken thigh, cubed
Method
Mix everything except the chicken in a bowl. Add the chicken and turn it until every piece is coated.
Cover and marinate in the fridge for at least 2 hours, or overnight.
Heat the oven to its highest setting (240°C or more) with a rack set over a lined tray. Or light the BBQ.
Thread the chicken onto skewers with small gaps between the pieces so they cook evenly. Brush with a little oil.
Cook for 15 to 20 minutes, turning halfway, until charred at the edges and cooked through. Cut the biggest piece open: there should be no pink meat and the juices should run clear.
Rest for 3 minutes. Serve with green chutney, sliced onion and lemon wedges.
Tips
- If you use breast fillet, take 2 to 3 minutes off the cooking time.
- Soak wooden skewers in water for 30 minutes so they don't burn.
- Throw away leftover marinade. It has had raw chicken in it.
Good to know
- Make ahead and freezing
- Freeze the chicken in its marinade. It marinates as it defrosts in the fridge.
- Heat
- Hot. Use fewer chillies for a milder version.