Simple chicken tikka
This recipe is by self-taught chef Mehak Kansal, from her new cookbook Bindas: Comfort Food with an Indian Soul. In it, Mehak delves into recipes which combine Indian classics with modern global street food. We have five copies to give away. Read to the end to enter. Good luck and happy cooking!
Ingredients
- 650 g boneless, skinless chicken thighs chopped into bitesized pieces
- 2 tbsp full-fat Greekstyle yoghurt
- 2 tbsp tomato paste concentrated purée
- 2 tbsp ghee
- 2 tbsp garlic purée
- 2 tbsp ginger purée
- 3 green bird’s-eye chillies finely chopped
- 1 tbsp ground turmeric
- 1 tsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp garam masala
- 1 lime zest and juice
- 2 red onions finely sliced
- 2 long red Romano peppers sliced, or 200g mini capsicums
- olive oil for drizzling
- 2.5 tbsp runny honey
- 1 handful of coriander chopped
- Sea salt to taste
Instructions
- Preheat the oven to 170°C (325°F/gas mark 3).
- In a bowl, combine the chicken with the yoghurt, tomato paste, ghee, garlic, ginger, chillies, ground spices and lime zest and juice. Mix well, then tip into a baking tray. Scatter the onions and peppers over the top, then drizzle with the olive oil and honey.
- Season with salt and bake for 15–20 minutes, then give it all a mix and bake for another 15 minutes. The chicken should be cooked through, and the onions and peppers should be blistered and caramelised.
- Scatter over the fresh coriander and serve with your chosen accompaniments.