Chicken Tikka
1 teaspoon of finely chopped fresh root ginger
1 teaspoon of crushed fresh garlic
1/2 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1 teaspoon of chili powder
3 tablespoons of yogurt
1 teaspoon of salt
2 tablespoons of lemon juice
a few drops of red food coloring, optional
1 tablespoon of tomato paste
3 pounds of chicken breast
1 onion, sliced
3 tablespoons of oil
To Garnish:
6 green salad leaves
1 lemon, cut into wedges
Blend the ginger, garlic, coriander, cumin and chicly powder thoroughly in a large mixing bowl.
Add the yogurt, salt, lemon juice, red food coloring, and tomato paste to the mixing bowl.
Using a sharp knife, cut the chicken into bite size pieces. Add the chicken to the spice mixture and toss to coat well. Leave or marinate for as long as possible, minimum 3 hours .
Arrange the onion in the bottom of a heat proof dish. Carefully drizzle half of the oil over the onions.
Arrange the marinated chicken pieces on top of the onions and cook under a preheated broiler, turning once and basting with the remaining oil, for approximately 10 minutes, until the chicken is cooked through and tender.
Serve on a bed of green salad leaves with warm nans, and garnished with lemon wedges for squeezing. Serves 6
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