Name: Chicken tikka with raita
Prep time: 180 min
Cook time: 40 min
Total time: 220 min
Yield: 4
Ingredients: 800 gram chicken thigh fillets, cut into strips; 3 centimetre (15g) piece fresh ginger, grated; 3 clove garlic, crushed; 2 tablespoon lemon juice; 2 teaspoon ground coriander; 1/2 teaspoon garam masala; 1/2 teaspoon chilli powder; 2 tablespoon tomato paste; 2 teaspoon ground cumin; 1/3 cup (95g) yogurt; 8 fresh long red chillies; 1 teaspoon ground cumin; 1 1/4 cup (350g) yogurt; 1/3 fresh coriander, cup finely chopped; 1/3 cup fresh mint, finely chopped

Chicken tikka with raita

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Serves 4

Prep

Cook

40M

Total

3H 40M

Ingredients

800 gram chicken thigh fillets, cut into strips

3 centimetre (15g) piece fresh ginger, grated

3 clove garlic, crushed

2 tablespoon lemon juice

2 teaspoon ground coriander

1/2 teaspoon garam masala

1/2 teaspoon chilli powder

2 tablespoon tomato paste

2 teaspoon ground cumin

1/3 cup (95g) yogurt

8 fresh long red chillies

1 teaspoon ground cumin

1 1/4 cup (350g) yogurt

1/3 fresh coriander, cup finely chopped

1/3 cup fresh mint, finely chopped

Method

1.Combine chicken, ginger, garlic, juice, coriander, garam masala, chilli powder, paste, cumin and yogurt in large bowl. Cover, refrigerate 3 hours or overnight.

2.Thread chicken onto skewers.

3.Cook fresh chillies on heated oiled grill plate (or grill or barbecue) until tender. Cook chicken on same heated grill plate until cooked through.

4.Meanwhile, make raita. Cook cumin in small heated frying pan until fragrant, combine in small bowl with yoghurt, coriander and mint.

5.Serve chicken with raita and chillies, and, if you like, warm naan bread.

You need 12 skewers for this recipe. If using bamboo skewers, soak them in water for at least an hour prior to cooking to prevent them from splintering or burning.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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