Serves: 6-8 people
- 800 g Boneless Chicken Fillets
- 1 lemon
- 1 pinch of salt
- 3 tbsp Tikka Paste
- 3 tbsp Natural yoghurt
- ½ tsp ginger (fresh or dried)
- 1 Clove garlic – finely chopped
- 1tsp Chilli powder (to taste)
Cut the chicken into chunks, score and place in a bowl. Add the juice from ½ a lemon, along with the salt. Mix and set aside.
Meanwhile, mix the paste, yoghurt, ginger, garlic and chilli powder (if using) in a separate bowl.
Add the mix to the chicken. Stir well to ensure all sides of the chunks of chicken are coated. Leave to marinate for 2 – 4 hours.
Cook on the Twisted Chef Grill Mat, turning occasionally, ensuring the meat is thoroughly cooked. Serve with a wedge of lemon. We also serve with a cucumber and mint raita which is a great cool chutney to compliment the fiery tikka.