Chicken tikka







Cook Time

140-150 Min


  • 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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