LetzQ Tandoor Ring for Big Green Egg and Kamado Joe

Parmjit's Chicken Tikka

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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.

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Prep Time 15

Cook Time 30

Marinade Time 8

Total Time 8 45

Servings: 4 people

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

4 chicken breast(s) or 6 skinned and deboned chicken thighs
1 tsp coriander seeds ground
½ tsp fresh mint finely chopped
1 tsp fresh coriander leaves finely chopped
½ tsp ground turmeric
2 tsp smoked paprika
½ tsp hot chilli powder
2 cardamom pods crushed and the husks discarded
1 tsp salt
1 clove(s) garlic crushed
1 inch fresh ginger grated
100 g Greek yogurt
2 tbsp lemon juice

Equipment

Grill Temperature

Surfaces

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° or cook on the LetzQ Tandoor Ring at 220°C for a truly authentic result until cooked through to 74°C .

Notes

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.