Top Tip

Chicken Tikka

Food Main Courses Starters Gluten-free
Voujon Restaurant in Edinburgh
2 Servings
500g chicken, cubed
2-3 cloves garlic, minced
1 inch ginger, grated
Pinch salt
6 tbsp yoghurt
½ tsp garam masala (warm spice mix)
½ tsp turmeric powder
To taste chilli powder
Fresh coriander, chopped
1 tbsp lemon juice
  1. Mix the spices, lemon juice, ginger and garlic up into a paste with a little water
  2. Stir in with the yogurt to make a tikka marinade
  3. Soak the chicken in the marinade for 2-60 hours, and place in the fridge
  4. Preheat the oven to highest heat
  5. Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken pieces are properly cooked throughout - if the juices run clear it's cooked
  6. Serve with mixed salad