- Preparation time
- 10 mins
- Cooking time
- 15 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Ingredient Item
- Posted by
- Posted on
- April 4, 2016
- 1 kg
- Chicken Breast - Boneless Skinless
- 150 g
- Greek Yogurt - Plain
- 2 Tbsp
- Vegetable Oil
- 2 Tbsp
- Lemon Juice
- 3 Clove
- Garlic - Fresh
- 2 Tbsp
- Cilantro
- 2 Tbsp
- Tomato Paste
- 1 tsp
- Mint Jelly
- 2 Tbsp
- Tandoori Masala
- 1 tsp
- Curry Powder - Mild
- 1 tsp
- Cumin
- 1 tsp
- Garam Masala
- 1/2 tsp
- Salt
- 120 ml
- Milk
This recipe is for pre-cooked chicken to use in Tikka Masala and Tandoori dishes. For most curries you will need the regular Pre-Cooked Chicken rather than this one. You can use this marinade to make any other Meat or Seafood Tikka or Tandoori dish. The recipe works equally well for lamb, beef or seafood, but cooking times will vary.
Unless stated otherwise, the following measures apply:
a) “tsp” = 1 level 5ml teaspoon
b) “tbsp” = 1 level 15ml tablespoon
- Cut chicken into 1-inch squares
- Place all the marinade ingredients (minus the chicken, of course!) in a blender and blend to a fine, pourable mix
- Place the chicken in a non-metallic bowl and add the marinade from above
- Thoroughly mix the chicken in the marinade
- Cover the bowl and put into a fridge for 12 to 36 hours
- Shake off excess marinade and place chicken pieces onto skewers
- Cook the chicken, on a medium-hot barbecue, for about 15 minutes, turning occasionally, until properly cooked throughout (i.e. white throughout, with no sign of blood)
- Alternatively, place the chicken on a wire rack and place under a hot broiler, or in an oven pre-heated to 400°F, for about 15 minutes, turning occasionally, until properly cooked throughout. Take care not overcook the chicken or it will become overly dry
- If you will be using the chicken right away to make a main dish (e.g. Chicken Tikka Masala slightly undercook the Chicken Tikkas and finish cooking them in the main dish. NEVER under cook if you will not be using the chicken right away though!!