Tandoori Chicken Tikka
from Cookie
Ingredients
- 500 gboneless chicken thigh fillets, cut into 1/2 inch pieces
- 4 tbspyogurt
- 1 packetShan tandoori masala (split: 2 tbsp first marinade + 4 tbsp second)
- 6 tbspextra virgin olive oil
- 4 tbspmustard oil
- 2 tbspbutter
- to sprinklechaat masala (after barbecuing)
- to serveonion rings and lemon wedges
Marinade paste (grind together)
- 1onion
- 1green chilli
- 1 tbspginger-garlic paste (or fresh ginger and garlic)
- to tastesalt
- 1lemon (juice)
- 1 tbspfennel seeds
- 1/2 tspkasuri methi
- 1/2 tspajwain seeds, crushed
- 1/2 tspgaram masala powder
- 1/2 tspcumin powder
- 2 tbspcoriander powder
- 1 tspred chilli powder
- a littlered food colour
Instructions
- Grind the marinade ingredients (onion, green chilli, ginger-garlic, salt, lemon juice, fennel, kasuri methi, ajwain, garam masala, cumin, coriander, red chilli powder and a little red food colour) into a smooth paste.
- First marinade: mix the chicken with the ground paste and 2 tbsp of Shan tandoori masala. Refrigerate at least 5 hours, or overnight.
- Second marinade: stir in 2 tbsp olive oil, 4 tbsp mustard oil, 4 tbsp Shan tandoori masala and the yogurt. Refrigerate a further 5 hours.
- Barbecue the pieces on a gas or charcoal grill, brushing with butter as they cook, until done.
- Sprinkle chaat masala on the cooked tikka.
- Serve with onion rings and lemon wedges.