Chicken
Chicken Tikka on Skewers
Boneless chicken pieces marinated in fresh spices, lemon and beetroot, then grilled or barbecued on skewers.
From Yasmin’s Kitchen
Chicken tikka uses small, evenly sized pieces of boneless chicken marinated in spices before cooking. The longer the chicken marinates, the more flavour it absorbs.
Beetroot is used here for colour, although paprika or red food colouring can be used instead.
What you’ll need
Ingredients
- 3 large chicken breasts
- 6 green chillies
- 4 garlic cloves
- 2 inches ginger
- 1 whole pre-cooked beetroot
- 1 tbsp red wine vinegar
- 1 1/2 tsp salt, or to taste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp red chilli powder (optional)
- 1/2 tsp turmeric powder
- Juice of 1/2 lemon
Step by step
Method
- Cut the chicken into bite-sized cubes for threading onto skewers.
- Blend all the remaining ingredients into a smooth paste. A pestle and mortar can be used instead of a blender.
- Coat the chicken in the paste and marinate for at least 30 minutes.
- Thread the chicken pieces onto skewers and barbecue or grill.
- Turn regularly and cook over medium heat for 10-15 minutes, or until cooked through.
- Serve with naan, salad and your choice of chutney or sauce.
Helpful notes
Tips
- Longer marinating will give the chicken a deeper flavour.