Saturday, May 31, 2008

Chicken Tikka

Chicken Tikka
serves 6

450g/1lb skinless chicken breast
or thigh fillet, cubed
1 teaspoon grated fresh root ginger
1 garlic clove, crushed
1 teaspoon chilli powder
1/4 teaspoon ground turmeric
1 teaspoon salt
150ml/5fl oz low-fat Greek-style yogurt
50ml/2fl oz freshly squeezed lemon juice
1 tablespoon chopped fresh
coriander leaves
1 tablespoon sunflower oil

• In a medium bowl, mix together all the ingredients except the sunflower oil. Leave to marinate in the refrigerator for at least 2 hours.
• Preheat the grill to medium. Lay the marinated chicken on a grill tray in a flameproof dish lined with foil, and baste with the oil.
• Once the grill is hot enough, grill the chicken for 15–20 minutes until cooked, turning and basting three times during the cooking process. Serve hot.

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