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Parmjit’s Chicken Tikka
Parmjit’s chicken tikka recipe is fabulous, served alone or cooked and then added to a curry. It was passed on to me by an ex-colleague and friend, Parmjit, who really knows what he’s doing with a curry.
Served with some cooling raita and some crunchy lettuce this is lovely. We regularly add the tikka to curry sauces for the ost amazing curry. Try a masala, madras or pathia sauce. These are our favourites dishes.
To cook the chicken, you can either set up the Egg with direct cooking (no convEGGtor), or indirectly and cook the chicken on the LetzQ Tandoor Ring for a really authentic taste.
Cooking surfaces
BBQ Temperature
180°C for a direct cook, 220°C if your using the Tandoor Ring
INGREDIENTS
- 4 chicken breasts or 6 skinned and deboned chicken thighs
- 1 tsp coriander seeds, ground
- 1/2 tsp fresh mint, finely chopped
- 1 tsp fresh coriander leaf, finely chopped
- 1/2 tsp turmeric
- 2 tsp smoked paprika
- 1/2 tsp hot chilli powder
- 2 cardamon pods, crushed and the husks discarded
- 1 tsp salt
- 1 clove garlic, crushed
- 1 in fresh root ginger, grated
- 100g greek yoghurt
- 2 tbsp lemon juice
Method
- Mix all the ingredients except the chicken into a paste.
- Add the chicken and coat generously with the tikka sauce.
- Leave to marinade overnight.
- Place the chicken on skewers and cook either on the Big Green Egg stainless grid at around 180° 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.
