3 2 | | 33 THE UCB COOKBOOK CHICKEN TIKKA TANDOORI CHICKEN Ingredients Ingredients 1. Chop up the chicken, put into a mixing bowl and add the above ingredients in the order listed. 2. While adding to the bowl, mix, squidge and knead it all together. 3. Once it’s all kneaded together and mixed, you can either grill / fry it straight away, but it’s best if you bag it up and let it marinate in the fridge for a couple of hours or overnight. TIP: It goes well with Indian mint raita and rice! 1. Combine the yoghurt, oil, tandoori masala, lemon juice, salt and black pepper. 2. Blend or chop the garlic, chillies and ginger into a coarse paste. Add this to the yoghurt mixture. 3. Add the diced chicken and allow it to marinate for a minimum of 4 hours in the fridge. 4. Place the chicken in the oven on a grill rack for 15 mins at 180°C degrees or grill for 10 mins till golden and charred. 5. To finish, top with coriander and a squeeze of fresh lemon. Chicken thighs (boneless, skinless) 500g Greek yogurt 2 tbsp Olive oil 2 tsp Garlic clove 5 Birdseye chilli 2 Fresh ginger 30g Lemon juice 30ml 1 lemon Tandoori masala 2 tbsp Coriander, fresh 15g Salt and pepper, to taste Chicken breast 500g Garlic powder ½ tsp Onion flakes ½ tsp Cumin powder 1 tsp Coriander powder 2 tsp Garam masala powder ½ tsp Curry powder 1 tsp Black pepper ½ tsp Salt 1 tsp Lemon, medium ½ juiced Vegetable oil 3 tsp Chilli powder, optional, to taste Country of origin South Asia Country of origin India Servings 5 Servings 4 Recipe by Luke Roberts Recipe by Callum Barmi Cooking time 30 minutes Cooking time 40 minutes (4 hours to marinate) Cooking instructions Cooking instructions
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