Serving size: Serves 6
Cuisine type: Indian
Cooking time: More than 1 hour
Special options: Gluten free

INGREDIENTS

1kg chicken fillets, cut into pieces
¼ cup natural yogurt
2½ teaspoons fresh ginger, minced
2½ teaspoons fresh garlic, crushed
50ml vegetable oil
2½ teaspoons salt
1½ teaspoons ground cumin
3 teaspoons garam masala (Indian spice mix)
½ teaspoon hot chilli powder (optional)
4 teaspoons lemon juice
2-3 pinches of tandoori colour or turmeric powder or 5 teaspoons sweet paprika powder (for colour)

Garnish:
1½ teaspoons chat masala (tangy spice mix)
3 teaspoons lemon juice
onion rings
fresh coriander, chopped

METHOD

Blend the yogurt with a whisk then add all the other marinade ingredients. Mix well. Add the chicken fillets and ensure that they get well covered with the marinade. Cover the bowl and refrigerate for at least 8 hours or overnight.

Preheat a oven to 180°C (fan forced to 160°C). Place a couple of smouldering charcoal pieces on a metal plate at the bottom of the oven (to give smoky flavour). Place the chicken fillets on a rack with drip tray underneath and slide onto the middle shelf of the oven.

Cook for 15 minutes, then brown under top heat for 5 minutes on either side. Place chicken tikkas in a bowl and sprinkle with chat masala and lemon juice. Serve on a warm plate, garnished with onion rings and fresh coriander.