Chicken Tikka is a dish that is a south asian dish, who's name means in traditional pakistani "bits" or "peices". I think this must refer to how the dish is traditionaly made of small cubes of chicken on a skewer. There are many different versions of this dish- but the main ones are the Indian, Pakistani and Afghan versions. The Indian style tikka is very spicey, whereas the Afghan and Pakistani ones are generally more mild and are served traditionaly with salads of onion and lettuce.
However, I am serving mine with an accompionment of a Cucumber and Mint Riata- which most people know as their accompianment to popadoms. It is very light and refreshing after the spice of the tikka marinade.
This dish is best served as a main with rice, but is just as nice without rice as a starter. It can be tailored to individual taste, so if you dont like this much spice, you can simply add it to taste- or more if you like it very hot!
12 Chicken Drumsticks
6tbsp Natural Yogurt- Low Fat if prefered
2tbsp Chilli Powder
1/2 Tsp Ground Tumeric
1/4 Tsp Ground Cinamon
For the Riata
1/2 Cucumber - Grated
1 Tbsp Chopped Mint
1 Tsp Chopped Corriander
400ml Natural Yogurt - Low Fat if prefered
Preheat an oven to 170'c. In a food processor, whizz the 400ml of natural yogurt with the grated cucumber, chopped mint and chopped corriander. Blend the ingredients together until thoroughly mixed and then store in a refrigerater until chilled through- it is best served chilled.
For the chicken, mix the chilli, tumeric and cinamon with the 6tbsp of natural yogurt. Line a baking tray with tin foil and lay the chicken drumsticks on top. Pour over the marinade to make sure that all sides of the chicken are covered and cover the tray with cling film. Place in a fridge to marinate for 1/2 an hour.
When marinated, remove the cling film and bake in the oven for 20-25 minutes so the skin is crispy and starting to char. Turn off the oven and leave the pan in the heat for a further 5-10 minutes to dry of some moisture.
Try serving this dish with rice, naan bread and sprinkle over some chopped corriander to garnish.
However, I am serving mine with an accompionment of a Cucumber and Mint Riata- which most people know as their accompianment to popadoms. It is very light and refreshing after the spice of the tikka marinade.
This dish is best served as a main with rice, but is just as nice without rice as a starter. It can be tailored to individual taste, so if you dont like this much spice, you can simply add it to taste- or more if you like it very hot!Serves 4
6tbsp Natural Yogurt- Low Fat if prefered
2tbsp Chilli Powder
1/2 Tsp Ground Tumeric
1/4 Tsp Ground Cinamon
For the Riata
1/2 Cucumber - Grated
1 Tbsp Chopped Mint
1 Tsp Chopped Corriander
400ml Natural Yogurt - Low Fat if prefered
Preheat an oven to 170'c. In a food processor, whizz the 400ml of natural yogurt with the grated cucumber, chopped mint and chopped corriander. Blend the ingredients together until thoroughly mixed and then store in a refrigerater until chilled through- it is best served chilled.
For the chicken, mix the chilli, tumeric and cinamon with the 6tbsp of natural yogurt. Line a baking tray with tin foil and lay the chicken drumsticks on top. Pour over the marinade to make sure that all sides of the chicken are covered and cover the tray with cling film. Place in a fridge to marinate for 1/2 an hour.
When marinated, remove the cling film and bake in the oven for 20-25 minutes so the skin is crispy and starting to char. Turn off the oven and leave the pan in the heat for a further 5-10 minutes to dry of some moisture.
Try serving this dish with rice, naan bread and sprinkle over some chopped corriander to garnish.
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