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8 Jul 2015


I like to marinate the chicken for 48 hours. You could get away with an hour or two but the longer you marinate the chicken the better.


Most restaurants use tandoori style chicken for chicken tikka masala. Here is my recipe


If cooking in the oven, set your oven to the highest heat. Place the chicken pieces on a rack and cook for about 20 minutes. Turn the pieces half way through the cooking time. The chicken is ready when the juices run clear when pricked with a fork and the edges are blackened slightly.
1 kilo (2 lbs.) chicken breasts - cut into bite sized pieces (tikka)
Juice of two lemons
1 tablespoon salt
250ml (1 cup) plain yogurt
2 tablespoons garlic puree
1 tablespoon ginger puree
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon freshly ground black pepper
1 teaspoon citric acid powder
1 teaspoon turmeric powder
1 teaspoon salt
2 green chillies finely chopped
1 bunch of coriander leaves finely chopped
Place the chicken tikka in a large bowl and squeeze the lemon juice over them and sprinkle with a little salt.
Now, place all the marinade ingredients in a blender and blend to a fine paste.
Cover the chicken pieces with the marinade ensuring the chicken tikka are completely coated with the marinade.
Allow to marinaded for six hours or up to 48 hours - the longer the better.
When ready to cook, light a barbecue. Gas barbecues will work but I prefer the flavour of charcoal barbecues.
You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot.
Cook the chicken tikka on skewers turning occasionally until the chicken is cooked through and the edges are blackened.