As we are going through a bit of a heatwave at the moment most foodie hearts and minds are turning to outdoor, sunshine, barbecue cooking. For most people Asian, Indian hot and spicy dishes are not on the agenda. But the other night we enjoyed a light, bright Indian Recipe dish, Chicken Tikka, that is famous the world over – all except in India.
CHICKEN TIKKA Recipe
See below for a recipe that is easier to prepare than a cheese and ham sandwich and enjoy this summer sizzler.
- 450g / 1lb Filleted chunks of chicken thighs or breast
- Pinch of salt
- Small spoon of chilli powder (mild or hot to taste)
- Tablespoon of olive oil
- 4 tablespoons of unflavoured yoghurt
- 5ml or 1 Tsp of Yellow food colouring
- Mix all the above into a bowl. When marinading time is over lace the chicken chunks onto skewers. Place them on to a very hot barbecue and then adjust either the gas or the position to cook at medium for about 3 minutes each side. You want to see a bit of browning and a bit of yellow, this will ensure they are succulent inside and a little crunchy on the outside.*
- Serve with what you like. We prefer a crunchy salsa of tomato (de-seeded), cucumber, sweet onion, and some mint or parsley with a splash of white wine vinegar.
Marinating an hour, or up to 8 (refrigerated) to suit you, as this mix will keep for up to two days.
* In bad weather you can put the chicken on a wire rack, on an oven tray and cook in the top of of your oven at max temperature for 10 minutes.
See also: Outdoor Cooking/Barbecue Cooking
Not a very exciting site to navigate but in the UK this is the place to look for the real thing:
In the USA a number of bloggers recommend this site for ingredients: