Chargrilled chicken tikka with spicy yogurt
- January 2018
- Serves 4
- Hands-on time 30 min, oven time 15-20 min, plus marinating
Marinating the chicken for at least three hours before griddling, is worth the incredible flavour. If you haven’t that long, then half the time – it’ll still achieve wonderful results.
- 14.7g (4.6g saturated
- 6.4g (4.3g sugars)
- 1.5kg free-range chicken legs and wings
- Olive oil for frying
- ½ red chilli, sliced, to serve (optional)
For the marinade
- Grated zest and juice 1 lemon
- 1 tsp cayenne pepper
- 1½ tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp garam masala
- 1 garlic clove, crushed
- 30g finely grated fresh ginger
- 300g natural yogurt
For the spicy yogurt
- 200ml natural yogurt
- 30g ginger, grated
- 1 red chilli, finely chopped
- Bunch fresh mint, leaves picked, half finely chopped
- 1 garlic clove, crushed
You’ll also need:
- Griddle pan or non-stick frying pan and a foil-lined baking tray
- For the marinade, mix all the ingredients together in a large mixing bowl, then add the chicken pieces. Set aside to marinate for at least 3 hours.
- Heat the oven to 200°C/180°C fan/gas 6. When you’re ready to cook the chicken, make the spicy yogurt. In a serving bowl combine the yogurt with the ginger, most of the chilli, the chopped mint and the garlic, then season well.
- Heat a griddle pan or frying pan over a high heat with a glug of oil. Griddle the chicken pieces for 5-8 minutes on each side until the skin is golden all over and charred in parts. You’ll need to do this in batches. Once each batch of chicken is charred, transfer to the prepared baking tray. Once all the chicken is ready, cook in the oven for 15-20 minutes or until completely cooked through. Test by slicing into the thickest part of a leg to see if the juices run clear (or use a digital probe thermometer to check the chicken has reached 72-75°C).
- When you’re ready to eat, pile the chicken onto a warmed serving platter, scatter with some of the mint leaves and the sliced chilli (if using), top the yogurt with the rest of the mint and chopped chilli and serve with rice or naan bread.
Marinate the chicken, covered and chilled, up to 48 hours ahead.
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