Chicken Tikka

Chicken Tikka Ingredients;

500g chicken breast (cut into cube like chunks)3 tbsp lemon juice1 tbsp salt4 heaped tbsp yoghurt3 tbsp garlic and ginger paste1 tbsp ground cumin1 tbsp ground coriander1 tsp garam masala1 tsp ground tumeric1 tbsp black pepper1 tsp red chilli powder1 tbsp Pataks tandoori spice marinade1 tsp tandoori masala powderA handful of chopped coriander leavesA few drops of red food colouring

Steps

1. In a large bowl, mix together all the above ingredients and marinate the chicken in a refrigerator (ideally overnight.)2. When you’re ready to cook, you can either fry the chicken in a pan or bake in the oven using a my spike.a. Myspike – preheat the oven to 200C and feed each chicken piece through the spike. Bake in the oven for around 30-35 mins and baste as you go along.b. Cook in a pan – heat a few tbsp oil in a shallow frying pan and add the chicken once the oil is hot. Cook on high heat for around 10mins and reduce flame, ensuring to turn each piece as you go along, this should take another 20 or so minutes. (To char, cook on high flame towards the end but be mindful not to do this for too long so you don’t dry out the chicken.)Serve immediately with naan and salad.