Nibbles/ Recipes

Chicken tikka

Chicken tikka

India, I’m here. Not that I think what I’m cooking is what you really get when you’re over there. But I’d like to think it’s close enough. Been cooking Indian food for a few days now and I’ve noticed something: you really can’t rush it. Mise-en-place is very important, as remembering the marinating time, that some dishes need (some recipes for vindaloo require 12 hours, or overnight). This one here, only requires 4 hours, so still manageable… I think.


  • chicken breast
  • chickpea flour
  • sweet paprika
  • turmeric
  • white cumin
  • chili powder
  • nutmeg
  • garam masala
  • coriander
  • tomato paste
  • lemon juice and yoghurt
  • salt&pepper
  • lemon


  1. cut the chicken breast into fine stripes or bitesize chunks;
  2. put in the blender: all the other ingredients but the whole lemon and blizz;
  3. marinate the chicken four about 4 hours;
  4. cook on the grill or in the oven dabbing it whit the rest of the marinade;
  5. serve with pappadums and pieces of lemon.


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