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Chicken Tikka Cooked By Linda Knight

Chicken Tikka

Chop large pack of chicken thighs or breasts (up to 1 kg) into chunks and marinade in a bowl with 1 tbsp of ginger garlic paste and a tbsp lemon juice . No need to be precious, from a jar/ bottle is fine

Then mix together

150 ml Greek yoghurt

2 tbsp tandoori massala

1/2 tsp turmeric

1 tsp Kashmiri chilli powder or to taste

1 tbsp paprika - NOT smoked

1 tbsp kasuri methi, scrunched between your fingers to make it finer

1tsp dried mint

1 tsp coriander

1 tsp cumin

2 tbsp veg oil

Grinding of Salt and pepper

Add to chicken pieces , stir well, cover and marinade overnight or minimum of 4 hours

If keeping overnight give it a stir through during the next morning

Bring to room temperature and stir again before threading onto metal skewers and Put into pre heated ninja on air crisp setting 190 for approx 20 mins. Check and turn half way through

Alternatively put onto lined and oiled grill pan and pop under preheated grill, turning and basting until cooked or bbq


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