TANDOORI CHICKEN TIKKA

 MADE BY CHEF DHARMENDRA

Ingredients

• 1 kgchicken fillets, cut into pieces

Marinade

• ¼ cupnatural yogurt
• 2½ tspfresh ginger, minced
• 2½ tspfresh garlic, crushed
• 50 mlvegetable oil
• 2½ tspsalt
• 1½ tspground cumin 
• 3 tspgaram masala (Indian spice mix)
• ½ tsphot chilli powder (optional)
• 1 tbsplemon juice
• 2-3 pinchesof tandoori colour or turmeric powder, or 5 tsp sweet paprika powder (for colour)

Garnish:

• 1½ tspchat masala (tangy spice mix)
• 3 tsplemon juice
• onion rings, fresh chopped coriander, to serve 
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  Instructions

  Marinating time 8 hours
  To make the marinade, blend the yogurt with a whisk then add all the other ingredients. Mix well. Add the chicken fillets and ensure that they get well covered with the marinade. Cover the bowl and refrigerate for at least 8 hours or overnight.

  Preheat a oven to 180°C (fan forced to 160°C). Place a couple of smouldering charcoal pieces on a metal plate at the bottom of the oven (to give smoky flavour). Place the chicken fillets on a rack with drip tray underneath and slide onto the middle shelf of the oven.

  Cook for 15 minutes, then brown under top heat for 5 minutes on either side. Place chicken tikkas in a bowl and sprinkle with chat masala and lemon juice. Serve on a warm plate, garnished with onion rings and fresh coriander.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.