Tandoori Grilled Chicken Tikka
Elena DugganIngredients:
- 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:
- Thoroughly mix all marinade ingredients in an airtight container, preferably glass to prevent staining of other materials.
- Add chicken and immerse in marinade. Refrigerate for a minimum 3hours, but overnight yields better results.
- 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.
- Serve with minted yoghurt immediately or set aside as a protein rich lunch addition.
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