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Ingredients
Method
- 2.5cm piece of ginger, grated
- 4 cloves of garlic, crushed
- 1 green chilli, finely chopped
- 2 tbsp Greek yoghurt
- 2 tsp gram flour
- 1⁄2 tsp chilli powder
- 1 tsp paprika
- 1⁄2 tsp garam masala
- Pinch of cinnamon
- Pinch of saffron
- Pinch of salt
- 450g boneless chicken thighs, cut into chunks
- Knob of butter, for basting
- Make a curry paste by mixing together the garlic, ginger, and chilli. In a small bowl, combine the yoghurt and gram flour, then stir in your curry paste, the chilli powder, paprika, coriander, garam masala, cinnamon, salt, and saffron. Stir well, then tip in the chicken, mix, and cover with film in the fridge for 30 mins.
- Preheat a grill or fire up your barbecue. Soak five wooden skewers in water for 10 mins, then thread the chicken tikka onto them. Grill for 15-20 minutes, basting with butter as you go. Serve when slightly charred, with flatbreads or rice.
30 mins
Makes 5 Skewers
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