Recipe

Chicken tikka

Tandoori powder is a flavourless mixture of yellow and red coloured powdered vegetable dye, available from Indian food stores. Substitute normal red food colouring if you like – do not use turmeric.

  • 25 mins cooking
  • Serves 6
  • Print
    Print
<i>World Table</i> cookbook, ACP Books

Ingredients

Chicken tikka
  • 6 chicken breast fillets (1.2kg)
  • 4 centimetre piece fresh ginger (20g), grated
  • 2 clove garlic, crushed
  • 2 tablespoon lemon juice
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 1/2 chilli powder
  • 1/3 cup (80ml) yoghurt
  • 2 tablespoon tomato paste
  • tandoori powder

Method

Chicken tikka
  • 1
    Cut chicken fillets in half and make 3 shallow cuts across each piece.
  • 2
    Combine remaining ingredients in a large bowl; add chicken; stir to coat in marinade. Cover; refrigerate overnight.

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