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Chicken tikka
Ingredients
1 whole chicken skinned and cut into quarters
1 cup of plain yoghurt
1/4 cup of vinegar
2 tablespoons tomato paste
1 tspn cayenne pepper
1 tspn turmeric
1 tspn black pepper
1 lime juice
1 tablespoon garlic ginger paste
1/4 cup of oil (for basting)
Salt to taste
Method
First, cut the chicken into four pieces, remove the skin, make shallow marks on the chicken so it marinates well and cooks inside, in a bowl place the chicken. Add vinegar, turmeric, cayenne pepper, black pepper, garlic ginger paste, tomato paste and yoghurt. Mix well using your hands ensuring all the flavours are well combined. Season with salt to taste, add the lime juice and let the chicken marinate in the fridge for about two to three hours.
Take out the chicken and place it on a medium heat charcoal grill. Use a grilling basket if you have one. It’s easier to flip and turn it. If not, just use a tong to turn. Reserve the remaining marinade.
Frequently turn the chicken so that it cooks on both sides and doesn’t burn. After turning the chicken, using a brush to sprinkle the oil and also pour the reserved marinade on the chicken to enhance the flavour. Serve with a side salad.
Salad with garlic dressing
1 cup olive oil
1 teaspoon garlic paste
1/4 cup white vinegar
1 medium iceberg lettuce, roughly cut
2 tomatoes cut into wedges
Method
In a small bowl, mix the olive oil, garlic paste and vinegar until well combined.
In a bowl, toss the lettuce, tomato and garlic dressing to make your side salad and serve with the chicken tikka, put the remaining dressing in a mini bowl on the side just in case you need more
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