Tandoori Grilled Chicken Tikka

Elena Duggan

Ingredients:

  • 250g Jalna Greek yoghurt
  • 2med Lemon, juice and finely zested
  • 2tbsp Garam masala
  • 2tsp Kashmiri chili
  • 2tsp Turmeric, ground
  • 2tsp Sweet paprika, ground
  • 2tsp finely grated fresh ginger
  • 2tsp salt, or to taste

Optional

Method:

  1. Thoroughly mix all marinade ingredients in an airtight container, preferably glass to prevent staining of other materials.
  2. Add chicken and immerse in marinade. Refrigerate for a minimum 3hours, but overnight yields better results.
  3. Grill chicken pieces indoors or barbecue outdoors over a high heat, cook until charred on the exterior and cooked all the way through on the interior – alternatively follow traditional tandoor practices if you have access.
  4. Serve with minted yoghurt immediately or set aside as a protein rich lunch addition.

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