Recipe: Chicken Tikka

Do you want Chicken Tikka with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below to recreate your favourite takeaway dish at home...


by Abi Hooper |
Published on

Stage 1

  1. Prick the chicken breasts (both sides) in several places with the tines of a fork and make 3 diagonal slashes on one side of each breast.

  2. Put the chicken in a bowl.

  3. Add the required amount of Mr Huda's Tikka Paste, oil, yoghurt and some coriander.

  4. Mix well in to the chicken (use a disposable glove when mixing to prevent staining your hand).

  5. Leave to marinate for at least 6 - 8 hours or overnight in the fridge.

Stage 2

  1. When cooking under grill, place on a grill pan (to allow the moisture from the chicken to be kept separate).

  2. Baste the chicken with any excess marinade (reserve a little for basting throughout the cooking time).

  3. Preheat the grill to high heat, then grill for 15 minutes or until cooked, turning and basting once (try not to over-cook the chicken breasts).

  4. Once cooked, garnish with fresh salad, lemon wedges, fresh coriander and serve immediately with mint and tamarind yoghurt sauce.

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