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Tandoori Chicken Tikka and Mint Yoghurt

Tandoori Chicken Tikka and Mint Yoghurt

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Coated in several different spices, these tender chicken pieces are cooled down with a dip in our traditional mint yoghurt
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian
Calories: 900
Ingredients Method Nutrition Notes

Ingredients
  

  • Marinade
  • 500g Chicken Breast, cut into Tikka sized pieces
  • 160g Greek Yogurt
  • 1 ½ Tsp Red Chilli Powder
  • 2 Tbsp Ginger and Garlic Paste
  • 2 Tsp Garam Masala
  • 1 ½ Tsp Cumin
  • 6 Tbsp Vegetable Oil
  • 1 teaspoon turmeric
  • 2 ½ Tbsp White Wine Vinegar
  • 1 Tsp Green Chilli paste
  • 1 ½ Tsp Sea Salt
  • 1 Tbsp Dried Fenugreek Leaves
  • Mint Yoghurt
  • 1 bunch Mint leaves
  • 1 bunch Coriander, cut into three parts
  • ½ white Onion, halved
  • 1 or 2 finger Green Chillies, halved
  • 2 Tsp Sea Salt
  • 3 Tsp Sugar
  • 1 ½ Tsp Cumin Seeds, roasted on a dry pan
  • ¾ Tsp Cumin
  • ½ Lemon, freshly squeezed
  • 1 Tsp Amchoor Powder
  • A little water, optional
  • 2 ½ Tbsp Yoghurt

Method
 

For the Chicken Tikka
  1. Mix together all the marinade ingredients (do not add the Chicken at this stage).
  2. Ensure marinade is mixed together well, adjust seasoning as needed.
  3. Next, add your Chicken pieces to the Yoghurt mixture and use your hands to evenly coat the chicken in the marinade.
  4. Leave the Chicken to marinate for about an hour (you may also leave to marinate overnight).
  5. Once the Chicken has been left to marinate, place pieces on a baking tray and cook in the oven at 180ºC for 25 minutes until the Chicken has cooked through and juices are running clear
For the Mint Yoghurt
  1. Put all of your ingredients (apart from the Lemon Juice and Yoghurt) into a blender.
  2. Blend together the Mint leaves, Coriander, Green Chillies, Salt, Sugar, roasted Cumin Seeds, Cumin, Amchoor, and a little Water.
  3. Once blended, adjust the seasoning as required and then mix in the Yoghurt and Lemon Juice
  4. Enjoy with a Katchumber Salad, Naan bread and the Mint Yoghurt

Nutrition

Calories: 900kcalCarbohydrates: 19gProtein: 82gFat: 54gSaturated Fat: 9gSodium: 230mgFiber: 1gSugar: 13g

Notes

It's all about marination: For the best flavour and tenderness, let your chicken marinate for at least an hour, or even better, overnight. This allows the spices to really penetrate the meat.
Don't overcrowd the pan: When cooking your chicken tikka, make sure not to overcrowd the baking tray. This can lead to steaming instead of that delicious charred exterior. Cook in batches if needed.
Balance the heat: If you prefer a milder flavour, reduce the amount of chilli powder and green chilli paste in the marinade. For more heat, you can always add a pinch more to your liking.

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