Recipes>Chicken Recipes
Chicken Tikka with Tomato
by Madhur Jaffrey from My Kitchen Table – 100 Weeknight Curries
Easy
Serves 6–8
Chicken tikka is one of Britain’s best-loved Indian dishes. Madhur Jaffrey shows how easy it is to make authentic chicken tikka at home with this simple recipe.
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From the book
My Kitchen Table – 100 Weeknight Curries
Madhur Jaffrey
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Introduction
As well as being a tasty light meal, this is quite perfect with drinks for a large party Just stick wooden cocktail sticks into the chicken pieces and pass the tray around.
Tags
Ingredients
| 5 tbsp | olive oil |
|---|---|
| 3½ tbsp | red wine vinegar |
| 1 | onion, chopped |
| 4 | garlic cloves, chopped |
| 2.5cm (1in) | piece fresh ginger, peeled and chopped |
| 2 tbsp | ground cumin |
| The seeds from 10 cardamom pods, ground | |
| 1 tsp | ground cinnamon |
| 8 | cloves |
| 20 | black peppercorns |
| 1 tsp | cayenne pepper |
| 2 tsp | salt |
| 1 tbsp | tomato purée |
| 1.5kg (3lb) | skinless, boneless chicken breasts |
| Lime wedges |
Essential kit
You will need a food processor or a blender.
Method
Put all the ingredients except the chicken in a food processor or blender and process to a smooth paste to make the marinade.
Cut the chicken breasts into strips 5cm (2in) long and 1cm (½in) wide. Put the chicken pieces in a bowl, add the marinade and stir to mix. Cover and chill for 1–5 hours.
Preheat the grill to high and remove the rack from the grill pan. Line the grill pan with foil. Arrange about half the chicken on the foil in a single layer, leaving behind any marinade that does not cling to the meat. Grill the chicken for about 10 minutes or until there are light-brown spots on the surface. Turn over the chicken pieces and grill for another 10 minutes, until lightly speckled. Transfer to a warm plate, keep warm and cook the remaining chicken in the same way Serve immediately with wedges of lime.
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Ingredients
Method
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