CHICKEN TIKKA (Chicken pieces, marinated and cooked in yoghurt)

CHICKEN TIKKA (Chicken pieces, marinated and cooked in yoghurt)

Preparation and cooking time: 8 hrs 40 mins.
All tikka dishes make very good starters and snacks. As starters they are usually served with a salad. 

INGREDIENTS

• Liquidizer and a sharp knife.
• 25g (1oz) fresh garlic, peeled
• 25g (1oz) fresh ginger, peeled
• 4 green chillies
• 180ml (6fl oz) natural, fresh yoghurt
• 2 tsp soy sauce
• 1 tsp salt
• 2 tsp tomato purée
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp red food colouring
• 15 ml (½fl oz) lemon juice
• 670g (1½lb) chicken pieces
• 60ml (2fl oz) cooking oil
• 60ml (2fl oz) water

Method

1. Place the garlic, ginger, green chilies, yoghurt, soy sauce, salt, tomato purée, turmeric powder, chili powder, red coloring and lemon juice in a liquidizer and blend into a liquid.
   
2. Remove the skin from the chicken pieces and chop into 2.5cm (about inch) long pieces.
   
3. Place the chicken pieces in a large pan and pour over the blended mixture.
   
4. Leave this mixture to marinate for about 8 hours.
5. Heat the oil in a large pan to a high temperature and then add the chicken with all its spiced liquid. Stir continuously and cook for about 10 minutes.
   
6. 6. Add the 60ml (2fl oz) of water, cover the pan, lower the heat and let it simmer for about 25 minutes, stirring every 5 to 7 minutes.
   
7. Remove the cover of the pan, raise the heat and let the water evaporate, leaving a rather dry chicken dish. This will usually take about 3 to 4 minutes.
   
8. Serve hot, with salad or on its own.