Gorgeous succulent chicken tikka marinated in fresh ginger, garlic, lemon, chilli and curry spices, chargrilled over coals on the big green egg adding that authentic flavour makes this chicken sing.
I like to serve this chicken tikka stuffed in a warm naan breads loaded with dried mint mayonnaise, sliced red onions sprinkled with dried mint, crispy iceberg lettuce, sliced chillies, fresh coriander and a good squeeze of fresh lemon juice.
Ingredients
(serves 4)
The Chicken Tikka Marinade
4 chicken breasts cut into chunks
2 lemons juiced
1 bulb (yes whole bulb) garlic blitzed
3” ginger blitzed
1 generous pinch of sea salt
1 cup Greek yoghurt
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp garam masala
1 tsp turmeric
1 tsp amchoor powder
1 tsp sweet paprika
3 fresh chillies diced
1 tsp sea salt
2 tsp ground black pepper
1 small bunch fresh chopped coriander
1 tbsp tandoori masala (see below)
Tandoori Masala
(store any unused in a mason jar)
2 tbsp cumin seeds
2 tbsp coriander seeds
2 tsp black mustard seeds
1/2 tsp cinnamon powder or 1/2 stick
2 tsp ground ginger
1 tbsp heaped garlic powder
1 tbsp heaped onion powder
1 tbsp heaped amchoor powder
1/4 tsp ground mace
Gently toast the whole spices, place in a pestle and mortar or spice grinder add the remaining ingredients and blitz to a powder.
To Marinate…
Toss the chicken in the garlic, ginger, salt and lemon juice and rub in well, then mix all the remaining marinade ingredients together and coat the chicken in the spice mix and well. Leave chilled for a few hours or overnight.
BIG GREEN EGG
Fire up your barbecue or smoker to 250 C / 482 F
Skewer the marinated chicken and cook over hot coals until the chicken reaches 75 C or 165 F. Remove and rest for a few minutes before serving.
I like to serve these stuffed in a warm naan bread loaded with dried mint mayonnaise, sliced red onions sprinkled with dried mint, crispy iceberg lettuce, sliced chillies, coriander and a good squeeze of fresh lemon juice. Enjoy.
No comments:
Post a Comment