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Chicken Tikka

Undoubtedly Tandoori chicken is the king of all tikkas in the tandoor repertoire. Amidst all the street food, kebabs, tikkas, biryanis and grilled meats Easy to cook, healthy and always a crowd pleaser it’s perfect for this (dare I say sunny!) weather. Nothing better than brightening up a warm day with sunshine, tikkas on the bbq. The smells of the marinated chicken cooking with its moist juices is mouth wateringly good. Sprinkled with chaat masala served in flat bread with a dollop of freshly made mint chutney and some salad.

Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt, and pepper.3 chicken breasts, 120 g (½ cup) Greek yogurt, 2 cloves garlic, 1 tbsp minced ginger, juice of half a lemon, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp cumin, 1 tsp paprika, ½ tsp mild chilli powder, pinch cinnamon, ½ tsp salt, ½ tsp black pepper
Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours
If you’re using wooden skewers, place them in water to soak while the chicken is marinating. This will help to prevent them from burning during grilling.
Remove the marinated chicken from the fridge and thread onto skewers.
Brush the chicken with the oil, then place on a griddle plate and cook, turning a couple of times, for 8-10 minutes until cooked through. Alternatively, you can grill (broil) under a grill, or you can barbecue for the same amount of time.2 tbsp vegetable oil
Make sure the chicken is cooked by slicing it into a larger piece and ensuring it's no longer pink in the middle.
Serve with a sprinkling of freshly chopped coriander.2 tbsp freshly chopped coriander