Here's a light and tasty tikka you can make yourself. Take it away...
Cut the chicken into chunks, add salt. Griddle on a hot griddle pan until striped on each side.
Combine the marinade ingredients, coat the chicken well, thread onto wooden skewer, cover and chill for 2 hours. Place the chicken skewers under a hot grill, baste with the lemon, and turn when golden, grill for 8 minutes.
Next make the sauce, blend the onion, garlic and chilli until smooth. Pop these into a pan over a low heat and cook for about 7 minutes. Meanwhile put the peanut oil, ginger, tomatoes and coriander in the processor and blend until smooth. Add the tomato mix to the pan, and cook for 15 minutes, until most of the liquid evaporates.
Stir in the coriander, cumin, paprika, fenugreek, garam masala and salt. Carefully stir in the yoghurt to avoid curdling. Finally add the milk, crank the heat right up and bring to the boil. Simmer then for 5 minutes. To serve, lay 2 skewers of tikka on a plate, spoon over some sauce, garnish with coriander leaves and serve with rice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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