Chicken Tikka

Yields6 Servings

1 kg chicken breast, skinless, chopped into 3cm pieces

Marinade

2 lemons, juiced

1 cup plain Greek yoghurt, reduced-fat

1 tsp cumin, ground

1 tsp coriander seeds, ground

3 cloves garlic, crushed

1 tsp ginger, ground

1 tsp sweet paprika

1 tbsp smoked paprika

1 tsp turmeric, ground

Yoghurt sauce

1 cup plain Greek yoghurt, reduced-fat

1 Lebanese cucumber, cored and grated

2 cloves garlic, crushed

1 lemon, juiced

Place chicken in a large bowl. Mix marinade through the chicken and set aside for a minimum of 2 hours (preferably overnight).

Preheat oven on grill at 200°C.

Remove the chicken pieces from the marinade. Place them on a baking tray, then into the oven on the top shelf to grill for 10 minutes until cooked and tender.

Mix the sauce ingredients in a bowl.

Serve the cooked chicken tikka with the sauce alongside naan or rice.

Nutrition Facts

Servings 0

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Chicken Tikka