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.

Similar Recipes

Honey Herbed Carrots

Honey Herbed Carrots

Join Elena Duggan as she creates her Honey Herbed Carrots recipe. Tune in to The Market kitchen each weekday on Channel 10.

Lemon Grass Chicken Banh Mi

Lemon Grass Chicken Banh Mi

Join Khanh Ong as he creates his Lemon Grass Chicken Banh Mi recipe. Tune in to The Market kitchen each weekday on Channel 10.

Rosemary Lamb with Grilled Peaches

Rosemary Lamb with Grilled Peaches

Join Khanh Ong as he creates his Rosemary Lamb with Grilled Peaches recipe. Tune in to The Market kitchen each weekday on Channel 10.

Caramelised Onion Relish

Caramelised Onion Relish

Join Elena Duggan as she creates her Caramelised Onion Relish recipe. Tune in to The Market kitchen each weekday on Channel 10.

Print Friendly, PDF & Email