C41 Chicken Tikka
Ingredients
| For 1 |
| 1 chicken breast |
| 2 tbspn (30 ml) tikka paste |
| 4 tbspn yogurt |
Preparation
- Cube the chicken breast.
- Mix the tikka paste with the yogurt and marinate the chicken cubes for about 2 hours.
- Pre-heat the oven to about 240°C (can take 30 min).
Cooking
- Put some foil on top of a grill pan to catch drips.
- Thread the chicken pieces onto skewers, separated from each other a little, and place on the grill pan, elevated so the chicken is not touching the wires.
(This can be done by using pieces of cut potato as props or, if the pan is deep enough and the skewers long enough, by removing the grill and suspending the skewers on the pan edges itself.)
- Place the grill pan in the oven and cook for about 15 min or until the chicken is fully cooked and browned at the edges. The exact time will obviously depend on the actual heat the oven has reached.
- Carefully remove from the oven and allow to cool before removing the tikka pieces from the skewers, and use immediately or keep in the refrigerator or freezer.
Notes
You can even make your own spacers by bending some thin metal plate and cutting notches to suspend the skewers as shown in the picture. Potato spacers are also shown.
Not typical but a simpler alternative
| For 1 |
Continued... |
| 1 chicken breast |
20 ml tikka paste |
| 1 tbspn oil |
¼ tspn salt |
| |
½ tspn paprika |
Preparation
Cooking
- Heat the oil in a wok or heavy pan over a low to medium heat and add the tikka paste and cook for 2 min, stirring regularly.
- Increase the heat, add the chicken and cook, stirring regularly, for 2 min to seal.
- Add salt, 100 ml of water and cook, stirring regularly, for 5 min until the liquid has almost evaporated and the chicken is fully cooked.
- When the liquid has almost disappeared sprinkle with ½ tspn of paprika and stir.
- Remove from heat and use immediately or keep in the refrigerator or freezer.
