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Chicken Tikka


275 g natural yogurt
1 lemon; zest and juice
4 spring onions; finely chopped
2 cloves garlic; crushed
1 tablespoon vinegar
1 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon fresh ginger; grated
450 g chicken breast fillet; cubed

Yield: 4 servings

Mix together all the ingredients except the chicken in a bowl. Stir in the chicken and mix well. Cover and leave to marinate in the refrigerator for at least 2 hours or overnight. Stir occasionally.

Thread the chicken pieces onto skewers. Cook under a preheated medium grill or over a barbecue for 15-20 minutes until cooked through. Turn regularly and baste with marinade.

Serve with naan breads, salad and lemon wedges.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.