Chicken tikka

If you are only going to try one of my recipes, I recommend this one. It is subtle, tender and elegant. In essence it is the Audrey Hepburn of this blog.

To serve 2 people

Ingredients

• 1cm square of ginger
• 1 crushed clove of garlic
• 2 teaspoons of turmeric
• 2 teaspoons of coriander-cumin powder
• 2 teaspoons of garam masala
• ½ teaspoon of salt
• 1 teaspoon of chilli powder
• Juice of half a lemon
• Small handful of chopped coriander
• 1 tablespoon vegetable oil
• 100 ml of fresh natural yogurt
• 2 small skinless chicken breast fillets

Method

1. Peel the ginger and finely grate it into a bowl.
2. Add the crushed garlic, turmeric, coriander-cumin powder, garam masala, salt, chilli powder, lemon juice, coriander and oil and mix together thoroughly trying to remove any lumps.
3. Add the yogurt and stir well.
4. Wash the chicken breasts and cut into one inch pieces. Add the chicken to the yogurt mixture and ensure each piece of chicken is thoroughly coated with the mixture.
5. Cover the bowl with clingfilm and put in the fridge to marinade for at least an hour.
6. When you are ready to cook the chicken put the pieces on a baking tray and grill on a medium high heat for approximately 15 minutes or until cooked.
7. Turn the chicken regularly and try not to overcook it as with care it will be wonderfully moist.
8. Serve immediately as a starter with yogurt and mint sauce and a salad of cherry tomatoes and finely chopped spring onions.

This dish tastes even better when cooked on the BBQ.