Chicken Tikka is one of the most popular chicken dishes cooked in the Tandoor, the Indian clay oven. This recipe is adapted to cook the chicken in the conventional oven at a high temperature.
450g boneless, skinned chicken breast
1 tsp salt
Juice of 1/2 a lemon
1/2 tsp tandoori colour or a few drops of red food colouring mixed with 1 tbsp tomato puree
2 cloves garlic, peeled and coarsely chopped
1/2 - inch cube of root ginger, peeled and coarsely chopped
2 tsp ground coriander
1/2 tsp ground allspice or garam masala
1/4 of a whole nutmeg finely grated
1/2 tsp ground turmeric
125/5oz thick set natural yogurt
4 tbsp corn or vegetable oil
1/2 tsp chilli powder
Cut the meat into cubes wash, drain and keep aside.
Marinate the prepared meat with juice of lemon, tandoori colour, salt, chilli powder, the ground spices, yoghurt and chopped garlic and ginger.
Let it marinate for an hour at least. Heat the oven to 200 C and then prepare a baking tray by rubbing the base with a little butter.
Arrange the chicken pieces taken out of the marinade onto the tray and dribble a little oil on the pieces and put the tray in the oven and cook until the meat is tender.It should take about 15 - 20 minutes.