Pork and mushroom

Chicken Tikka

Roghan Josh

Chicken Korma

Chicken Tikka


1 tsp fresh ginger root, finely chopped

1 tsp fresh garlic, crushed

0.5 tsp coriander

0.5 tsp ground cumin

1 tsp chilli powder

3 tbsp yogurt

1 tsp salt

2 tbsp lemon juice

a few drops of red food colouring ( optional )

1 tbsp tomato puree ( paste )

1.5kg / 3lb 5oz chicken breast

1 onion, sliced

3 tbsp oil

  The normal result of my cooking  Blend together the ginger, garlic, ground coriander, ground cumin and chilli powder in a large mixing bowl. Add the yogurt, salt, lemon juice, red food colouring and the tomato puree ( paste ) to the spice mixture.

  A nice bird Cut the chicken into pieces and add to the spice mixture and coat well. Leave to marinate for at least 3 hours, preferably overnight.

   Arrange the onion in the bottom of a heatproof dish. Carefully drizzle half of the oil over the onions. Arrange the marinated chicken pieces on top of the onions and cook under a pre-heated grill, turning once and basting with the remaining oil, for 25-30 minutes.

   Serve the chicken Tikka with rice and Naan bread.

Serve whilst hot

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