C46 Chicken Tikka

Ingredients

For 1	Continued...
1 chicken breast	½ tspn ground cumin
1 tbspn yogurt	1 tspn lemon juice
2 tspn c41 tikka spice mix	1/8 tspn red colouring as required (optional) (see note 2)
¾ tspn tandoori masala spice mix (see note 1)	1/8 tspn citric acid (optional) (see note 3)
½ tspn ground coriander

Preparation

Cut the chicken breast into reasonable sized cubes.
Using a suitable bowl, mix the yogurt, c41 tikka spice mix, tandoori masala, ground coriander, ground cumin, lemon juice and optionally the red colouring and citric acid.
If not using the citric acid then increase the lemon juice to 2 tspn, but before adding the chicken, taste and adjust to taste.
Thoroughly mix in the cubed chicken.
Cover the bowl with cling film and allow to marinate, in the fridge, for 20 min to 3 hours or even overnight, then transfer to some aluminium foil to remove any excess marinade which will burn.

Cooking - 7 - 9 min

Place the marinated chicken pieces onto metal skewers, and cook under a hot grill, turning regularly, for about 7 - 9 min (see note 4) until lightly charred on the outside and fully cooked throughout - cut the largest piece in half and check that it is white throughout.
This can be used immediately, refrigerated or frozen for future use.

Notes

(1) The Tandoori Masala Spice Mix can be purchased at many supermarkets or from any Asian outlet and can contain food colouring.
(2) Food colouring can be purchased in small pots at any Asian supermarket. Beetroot powder can be purchased at some Asian outlets and this can also be used.
(3) Citric acid can be purchased at any Asian supermarket. (If not using then increase the lemon juice to taste).
(4) It is difficult to specify exact times as the size of the chicken pieces, grill temperatures and distance of the food from the heat source can vary so much. You must judge according to your own circumstances.

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