Chargrilled Chicken Tikka with Spicy Yoghurt
Ladies and gentlemen, prepare to have your tastebuds blown away… This recipe is, if I do say so myself, some of my best work. Juicy, succulent chicken pieces, charred and crispy on the outside and absolutely full of the flavours of India – you'll lick your lips, you'll lick your fingers, heck, you'll even lick the plate!
I will be honest, in order to achieve such culinary heaven, there is a bit of patience involved: the chicken needs to marinate for at least three hours, but ideally you should leave the chicken to soak up all the flavours for 48 hours. Speaking of flavours, the big hitters in this dish are garlic, lemon and ginger but with back notes of fiery cayenne and smoky paprika, the result is a well-rounded, incredibly tasty dish that will have you going back for more and more!
1.5kg chicken thighs and drumsticks, bone in
For the marinade:
For the spicy yoghurt:
For the marinade, mix all of the ingredients together in a large bowl, then add the chicken pieces. Set aside in the fridge to marinate for at least 3 hours (or up to 48 hours).
Heat the oven to 200C. When you're ready to cook the chicken, make the spicy yoghurt by mixing together all of the ingredients and then season well with salt and pepper.
Heat a griddle pan or a frying pan over a high heat with a glug of oil. Griddle the chicken pieces for 5-8 minutes on each side until the skin is golden all over and charred in places. You'll need to do this in batches. Once each batch of chicken is charred transfer it to a baking tray lined with foil.
Once all of the chicken is ready, cook in the preheated oven for 20 minutes, or until cooked through. Test by slicing into the thicket part of a thigh to see if the juices run clear. Alternatively, a digital thermometer should read 72C.
To serve, pile the chicken up on a serving platter and put in the middle of the table for everyone to dig into along with the spicy yoghurt and any sides you fancy. I like rice and crispy kale but naan bread or roasted vegetables work just as well.
I will be honest, in order to achieve such culinary heaven, there is a bit of patience involved: the chicken needs to marinate for at least three hours, but ideally you should leave the chicken to soak up all the flavours for 48 hours. Speaking of flavours, the big hitters in this dish are garlic, lemon and ginger but with back notes of fiery cayenne and smoky paprika, the result is a well-rounded, incredibly tasty dish that will have you going back for more and more!
Chargrilled Chicken Tikka with Spicy Yoghurt
Serves 4
1.5kg chicken thighs and drumsticks, bone in
olive oil
For the marinade:
Grated zest and juice of 1 lemon
1 tsp cayenne pepper
2 tsp ground turmeric
1 tsp smoked paprika
1 tsp garam masala
1 garlic clove, grated
30g fresh ginger, grated
300g natural yoghurt
For the spicy yoghurt:
200ml natural yoghurt
30g fresh ginger, grated
1 red chilli, deseeded and finely chopped
Bunch fresh mint, leaves picked and finely chopped
1 garlic clove, gratedFor the marinade, mix all of the ingredients together in a large bowl, then add the chicken pieces. Set aside in the fridge to marinate for at least 3 hours (or up to 48 hours).
Heat the oven to 200C. When you're ready to cook the chicken, make the spicy yoghurt by mixing together all of the ingredients and then season well with salt and pepper.
Heat a griddle pan or a frying pan over a high heat with a glug of oil. Griddle the chicken pieces for 5-8 minutes on each side until the skin is golden all over and charred in places. You'll need to do this in batches. Once each batch of chicken is charred transfer it to a baking tray lined with foil.
Once all of the chicken is ready, cook in the preheated oven for 20 minutes, or until cooked through. Test by slicing into the thicket part of a thigh to see if the juices run clear. Alternatively, a digital thermometer should read 72C.
To serve, pile the chicken up on a serving platter and put in the middle of the table for everyone to dig into along with the spicy yoghurt and any sides you fancy. I like rice and crispy kale but naan bread or roasted vegetables work just as well.
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