Parmjit's Chicken Tikka

Cooking surfaces

BBQ Temperature

180°C for a direct cook, 220°C if your using the Tandoor Ring

200C

Main ingredient

Cook Type

 

 

Grilled

Served alone or cooked and then added to a curry, this chicken tikka recipe is fabulous. It was passed on to me by an ex-colleague and friend Parmjit who really knows what he’s doing with a curry.

The best way to cook this is on a LetzQ Tandoor Ring.

Ingredients

  • 4 chicken breasts or 6 skinned and deboned chicken thighs
  • 1tsp coriander seeds, ground
  • 1/2 tsp freshly chopped mint
  • 1tsp chopped coriander leaf
  • 1/2 tsp turmeric
  • 2tsp smoked paprika
  • 1/2 tsp hot chilli powder
  • 2 cardamon pods, crushed and the husks discarded
  • 1tsp salt
  • 1 crushed clove garlic
  • 1in fresh root ginger, grated
  • 100g greek yoghurt
  • 2tbsp  lemon juice

Method

  1. Mix all the ingredients except the chicken into a paste.
  2. Add the chicken and coat generously with the tikka sauce.
  3. Leave to marinade overnight.
  4. Place the chicken on skewers and cook either on the Big Green Egg stainless grid at around 180C until cooked through to 74°C or cook on the LetzQ Tandoor Ring at 220°C for a truly authentic result.

Our favourite cook book by far for amazing sauces is Misty Ricardo’s Curry Compendium. We’ve been amazed by the quality of these curries.

Curry Compendium

Notes

Served with some cooling raita and some crunchy lettuce this is lovely. I also add the tikka to curry sauces for a wonderful curry. Try a masala or madras sauce.

You can either setup the Egg with direct cooking (no plate setter), or indirectly and cook the chicken on the LetzQ Tandoor Ring for a really authentic taste.

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