Chicken Tikka


chiken-tikka-webIn my life I have been lucky to live and learn the cooking of many different countries. India and Nepal factor in this recipe. What was I doing in Nepal, well that is something for another day. 



Boneless chicken thighs, each cut into three pieces

1 cup thick Yogurt

1 tsp Garam Masala

1 1/2 tsp Red chilli powder

2 tsp Corriander powder –

Salt, to season

1tbsp Ginger-garlic paste

Juice of 1 lime 

For Grilling: 

3 -5 tsp Extra virgin olive or coconut oil 


Wash the chicken pieces well in cold water and pat dry well. Then make 1-2 deep cuts on each piece on either sides. In a bowl add the lime juice and salt to the chicken pieces, coat on all sides and leave it aside for 10 minutes. 

In the meantime take another bowl add all the spices with the yogurt and mix well, taste when mixed and adjust the salt seasoning to taste. 

Add the chicken pieces to this turning them in the mixture and cover the bowl with a lid or cling film. Refrigerate for 8 hours or more, best to leave it overnight. 

The next day take the chicken out of the fridge 30 minutes before cooking. 

Pre-heat the oven grill for 225 C (435) F Fan grill. 

Line a baking tray with foil and lay the pieces of chicken leave sufficient space between the pieces. To this drizzle some oil on top and coat the oil on all sides of the chicken. 

Now set the tray under the grill in the center and let it cook for 20 minutes check and turn the pieces over after 10 minutes. Make sure that it does not burn too much. 

Serve hot with onion rings and mint yoghurt sauce. (recipe below)

Mint Yogurt Dipping Sauce/ Chutney 


2 medium bunches of fresh mint, cleaned and leaves separated

Fresh coriander leaves – a few strands

4 Green chilli – slit in the center and de-seeded

Salt – to taste

3-4 tbsp thick yogurt

Fresh ginger, 25mm (1 inch) pealed and chopped fine

Oil- 1 tsp 


In a skillet/ pan heat oil and once it turns hot add the ginger and stir wait for the raw smell to go, now add the mint leaves and sauté for 2 minutes and then add the corriander leaves. Keep sauteing till the leaves shrink to 1/4 of their original volume. 

Add the green chilli and salt, stir and then remove from the heat. Let it cool down well. 

Transfer the mix to a food processor, add only 1 tbsp yogurt and blend until fine and smooth, now add the remaining yogurt and blend again. 

Serve as a dipping sauce on the side.