Ingredients
- 800g chicken breasts
- 150g natural yoghurt
- 50g unsalted butter
- 40g chopped fresh ginger
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp red chilli powder, plus extra if required
- ¼ tsp turmeric
- 2 limes, juice only (or 1 lemon)
- 2 tbsp tomato puree
- ½ tsp garam masala powder
- 50ml oz oil
- Salt and white pepper, to taste
Method
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For the chicken tikka, cut the chicken into cubes large enough to be skewered (about 4cm/1½in cubes). Rub salt and pepper into the chicken and set aside.
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In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred.
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Mix the chicken in the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours.
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To cook the chicken, either preheat a grill to medium-high or prepare a barbecue. (If there is no other option you can use an oven set to its highest temperature.) Thread the chicken pieces onto metal skewers.
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Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade. To check the chicken is cooked through, take one of the largest pieces and cut in half. If there is no sign of pink and the juices run clear the chicken is cooked.
Alternatively, can cook on griddle pan.