Food Network UK

Grilled Chicken Tikka - Rob Rainford

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Ingredients

  • 3 lbs boneless skinless chicken breast
  • 4 lemon, juice of
  • 1 tablespoon salt
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup natural yoghurt
  • 3 tablespoons ground almonds
  • 1 tablespoon gingerroot
  • 5 garlic clove
  • 3 teaspoons paprika
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 0.50 teaspoon fresh ground pepper
  • 0.50 teaspoon cayenne pepper
  • 1 to taste extra virgin olive oil

Use imperial measurements

Method

How to make Grilled Chicken Tikka - Rob Rainford

  • Combine chicken lemon juice and salt in a large bowl and toss until the chicken is well coated. Place the chicken and the remaining liquid into a large plastic bag.
  • In another bowl, combine yogurt, almonds, ginger, garlic, paprika, garam masala, turmeric, pepper & cayenne. Mix well and pour over the chicken. Toss and coat the chicken in the mixture. Close the bag and place it in the fridge to marinate for 4 hours
  • Place some bamboo skewers into water and leave to soak for 30 - 45minutes.
  • Remove the chicken from the refrigerator ½ hour prior to cooking time. Leave it to come to room temperature.
  • Preheat the grill to medium high heat.
  • Place two or three pieces of chicken on each bamboo skewer. Oil the grill grate and then place the skewers down in a way that the skewers are off the heat and the chicken is on. Cook with the lid up for 7 to 8 minutes per side.

(Courtesy of Food.com)