Chicken Tikka

  • 10 Portions

    Chicken Fillets 500g

    Live Natural Yoghurt 150

    Dried Ginger 1 tsp

    Cumin pinch

    Coriander 1 tsp

    Chili Powder pinch

    Turmeric pinch

    Lemon Juice and Zest 1 wedge

    Tomato Puree 80g

    Garam Masala 0.5 tsp

    Salt pinch

    Pepper pinch

    Fresh Coriander To taste

  • 50 Portions

    Chicken Fillets 2.5kg

    Live Natural Yoghurt 750ml

    Dried Ginger 1 tbsp

    Cumin 0.5 tbsp

    Coriander 1 tbsp

    Chili Powder 0.5 tbsp

    Turmeric 0.5

    Lemon Juice and Zest 1.5

    Tomato Puree 400g

    Garam Masala 0.5 tbsp

    Salt 0.5 tsp

    Pepper 0.5 tsp

    Fresh Coriander To taste

  • 100 Portions

    Chicken Fillets 5kg

    Live Natural Yoghurt 1.5ltr

    Dried Ginger 2 tbsp

    Cumin 1 tbsp

    Coriander 2 tbsp

    Chili Powder 1 tbsp

    Turmeric 1 tsp

    Lemon Juice and Zest 3

    Tomato Puree 800g

    Garam Masala 1 tbsp

    Salt 1 tsp

    Pepper 1tsp

    Fresh Coriander To taste

  1. Place chicken fillets in trays
  2. Combine all of the other ingredients in a mixing bowl
  3. Taste and adjust seasoning if necessary
  4. Mix well with the chicken in trays
  5. Cover and leave in the fridge to marinade for 24 hours
  6. After 24 hours shake the marinate from the chicken, DO NOT RINSE IT OFF WITH WATER
  7. Cook in the oven at 180˚C until it reaches a core temperature of 75˚C for 2 minutes
  8. Serve sprinkled with chopped, fresh coriander
Key Points