Chicken Tikka brings back loads of memories!
Restaurants these days are trying to modernize everything, mixing the new food with traditional one. While sometimes this may be outrageous (ie: Chicken Tikka Tagliatelle anyone?!) others it can be a pleasant way of bringing tradition to the table in a fresher, revised, way.
Burgers and sandwiches are common on most people’s plates these days.
Why not introduce something new to our popular meals? Keeping the flavor but adding something that can attract also non-Indian (or Italian) food eaters?
Chicken Tikka is a fantastic example of food suitable for everyone!
This delicacy reminds me of a restaurant in Jodhpur, where Jay, my mother, and I ate it on the rooftop, accompanied by extra thin garlic naan, chutneys and a cooling glass of lassi (sweet for me, please!)… truly one of the many, many lifetime memories I have gathered from my numerous travels across the world with Jay.
Here’s a modern take on this traditional dish… something quick, easy, tasty and fresh, that can be served also to large groups of people.
This dish is versatile and you can use also just part of it. If you are trying to avoid (or reduce, remember: moderation!) bread, why don’t you wrap the chicken in a large leaf of iceberg lettuce?
Do you think the green chutney is too spicy? Put a spoon of yogurt in a small bowl and add green chutney to it until you reach the perfect balance for you!
Can’t be bothered with the oven? You can cook these chicken breasts on a pan! No matter where you cook chicken, the key is to always serve it cooked thoroughly! Always!
Want to cook chicken in a curry that is easy and tasty? Why don’t you try this lovely Chili Garlic Chicken Curry?
Hope you enjoy my modern take on tandoori chicken tikka as much as we do!
- 2 x 160g Skin-less Boneless, Chicken Breasts
- 4 x 50g Mini Baguettes
- For the marinade
- 15 ml Lemon Juice
- 1 Tbsp Ginger Garlic Paste
- 15 g Tomato Puree
- 1/2 Tsp Kashmiri Chili Powder
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Cumin Powder
- 1/4 tsp Salt
- 1/4 Tsp Chaat Masala
- 1 Tsp Coriander Powder
- 100 g Full Fat Natural Set White Yogurt
- For the Green Chutney
- 30 g Fresh Coriander
- 5 g Clove Garlic
- 1/4 Tsp Chaat Masala
- 1/4 Tsp Lemon Juice
- 1 Fresh Green Chili
- Salt to taste
- 50 g of Full Fat Natural Set White Yogurt
- For the Salad
- 50 g Fresh Red Onion
- 50 g Fresh Tomato
- To Garnish
- 30 g Fresh Rocket Leaves
- Butterfly each chicken breast and put them in a large mixing bowl.
- In a small bowl, add all of the marinade ingredients and mix them well, until the color becomes uniform, then add the mix to the chicken. Ensure each piece of chicken is thoroughly covered with the marinade, then cover the bowl and set aside to flavor and rest for at least half an hour.
- Meanwhile prepare the dressing following my green chutney recipe: in an upside-down blender, blend the fresh coriander, garlic, chaat masala, lemon juice, green chili, salt, and one teaspoon of the yogurt. Once this is blended and smooth, put in a small bowl and add the rest of the yogurt a bit at a time, mixing with a spoon. Do not put all of the yogurt in the blender, as this will make the chutney very liquid, while we are looking to achieve a creamy, sauce-like, consistency. Once done, taste for salt and spiciness and set aside.
- Prepare the salad by thinly slicing the tomatoes and the onions, then dress them by adding a tablespoon of the green chutney and mix well.
- Cook the marinated chicken breasts in a fan oven preheated to 180 degrees celsius; these should be cooked in about 20 minutes - but double-check, as the chicken needs to be cooked thoroughly before serving, and each oven performs differently.
- To serve, cut the baguette lengthwise without completely separating (easier to eat!) and put a quarter of the rocket in each, on top of which you add one portion of chicken (half butterflied chicken breast) and one-quarter of the dressed salad and some extra chutney on the side.