Succulent chicken tikka
Serves 4-6 as appetizers, can be doubled
Blend together the ingredients for the marinade and tip into a plastic bag or non-metallic bowl. Pierce the chicken all over with a fork and add to the marinade. Secure the bag and marinate for as long as possible, overnight in the fridge would be best.
Brush the grill with oil. Thread the chicken pieces onto soaked wooden or metal skewers and grill or bake on the top shelf of an oven preheated to 220C. Cook until the chicken is done, about 6-8 minutes on a grill and 10-12 minutes in the oven, turning halfway and basting with the extra oil. The chicken should be slightly charred at the edges.
Using a fork, slide the chicken pieces off the skewers, squeeze over the lemon juice and toss in the chaat masala. Serve with the onion rings, lemon wedges and coriander.
400g chicken breasts, skinned, boned and cubed into half-inch pieces
2 rounded tbs. gram flour
1 tbs. vegetable oil
2 tsp. lemon juice plus some to serve (optional)
150ml Greek-style thick yoghurt
30g cheddar cheese, coarsely grated
1 egg
2 tbs. melted butter to baste (optional)
8g ginger, peeled
15g garlic, peeled
3/4 tsp. turmeric, dried mango and cumin powders
1/2 tsp. red chilli powder or to taste
1 tsp. garam masala
Generous pinch of green and black cardamom seed, fennel seeds and mace, ground together
1/2-1 tsp. salt to taste
1/2 tsp. chaat masala
Sliced red onions, lemon wedges and coriander to garnish