Tikkaspicemix Recipes

CHICKEN TIKKA

Steps:

• Mix together all the marinade ingredients and put the chicken in.
• Marinate overnight or for at least 4 hours.
• Cook the chicken under the grill or in a frying pan until fully cooked.

CHICKEN TIKKA WITH SPICED RICE

Steps:

• Slash each chicken breast deeply with a knife 3-4 times on one side. Put in a bowl and add 50g of the yogurt and the tikka paste. Mix well, cover and marinate in the fridge for 30 mins. Make the raita by stirring the cucumber and most of the mint into the rest of the yogurt. Season with black pepper, cover and chill.
• Heat oven to 240C/220C fan/gas 9. Scatter the onion wedges over a foil-lined baking tray. Remove the chicken from the marinade, shake off any excess and place on top of the onion wedges. Cook for 20 mins.
• Meanwhile, tip the rice, curry powder, peas and pepper into a pan of boiling water and simmer for 10 mins or until the rice is just tender. Drain well and divide the rice between 4 plates. Add the chicken, roasted onion and remaining mint. Serve with the cucumber raita.

TIKKA SPICE MIX

Steps:

• The idea is you mix all these together and then keep the powder mixture for when you need it. If you couldn't get garlic powder you could replace it with fresh garlic when you added the required amount of mix to a dish.
• I've left the mint out too and it was perfectly ok :).

SPICY CHICKEN TIKKA

Steps:

• Combine all the ingredients, except the chicken, in a bowl and mix well.
• Stir in the chicken, cover and refrigerate for 1-2 hours or overnight.
• Thread the chicken onto skewers and grill for 15-20 minutes, turning frequently, until the chicken is cooked and slightly charred. Great as a starter for any Indian meal or as a snack.