Dishoom’s Chicken Tikka
Dishoom’s Chicken Tikka
Course: Recipes, MainDifficulty: EasyServingsservings
Total timeminutes
Ingredients
500g chicken piece or strips
30g fresh root ginger
10g garlic (2–3 cloves)
10g green chillies (2–3)
30ml rice vinegar
1 tsp chilli powder
1 tsp ground turmeric
1½ tsp fine sea salt
2 tsp granulated sugar
1 tbsp vegetable oil
25g unsalted butter, melted
Lime wedges
Directions
- Pat the chicken pieces dry with kitchen paper. Place in a large bowl. For the marinade, blitz the ingredients together in a blender or mini food processor to a smooth paste.
- Put the chicken pieces into a stasher bag, and spoon the marinade in. Seal the bag and massage the marinade in to the meat. Leave to marinate in the fridge for 6–24 hours.
- Take the marinated chicken out of the fridge 20 minutes before cooking. (If you are using wooden skewers, soak them now.)
- Heat the grill to high. Thread the marinated chicken onto skewers, leaving enough space between the pieces for the heat to penetrate. Grill for 12–15 minutes, turning and basting regularly with the melted butter, until deep golden brown with some charring. Check that the chicken pieces are cooked through.
- Let the cooked chicken rest for 5 minutes before serving, with lime wedges for squeezing. Serve with raita or yoghurt, wedges of lime and some parathas for a light supper or lunch.
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